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"Fishy" Red Velvet Cake

1 cup butter or margarine, softened
1-1/2 cups sugar
2 eggs
1 teaspoon vanilla extract
1 teaspoon butter flavoring
1 bottle (1 ounce) red food coloring, optional
2-1/2 cups cake flour
2 tablespoons baking cocoa
1 teaspoon baking soda
1 cup buttermilk
1 teaspoon vinegar
FLUFFY FROSTING:
1-1/2 cups milk
1/2 cup all-purpose flour
1-1/2 cups butter or margarine, softened
1-1/2 cups sugar
1-1/2 teaspoons vanilla extract
1-1/2 teaspoons butter flavoring
Gummy fish and worms, optional

In a large mixing bowl, cream butter and sugar until fluffy. Add eggs, one at a

Printed from tasteofhome.com May 16, 2008

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"Fishy" Red Velvet Cake cont.

time, beating well after each addition. Beat in vanilla, butter flavoring and
food coloring if desired. Combine flour, cocoa and baking soda. Combine
buttermilk and vinegar. Add flour mixture alternately with buttermilk mixture to
creamed mixture. Pour into three greased and floured 9-in. round baking pans.
Bake at 350° for 15-20 minutes or until a toothpick inserted near the center
comes out clean. Cool in pans for 10 minutes before removing to wire racks to
cool completely. For frosting, whisk together milk and flour in a saucepan.
Cook, over medium heat stirring constantly, for 5 minutes or until thick. Cover
and cool. In a mixing bowl, cream butter. Gradually add sugar; mix well.
Gradually add cooled milk mixture and beat 4 minutes or until light and fluffy.
Add vanilla and butter flavoring; beat well. Frost cooled cake. Decorate with
gummy fish and worms if desired.

Yield: 12-16 servings.