LOBSTERS DUNKED IN BUTTER CAKE

Updated 5 years ago

LOBSTERS DUNKED IN BUTTER CAKE

Ingredients for Red Velvet Cake:

2 cups sugar
1/2 pound (2 sticks) butter, at room temperature
2 eggs
2 tablespoons cocoa powder
2 ounces red food coloring
2 1/2 cups cake flour
1 teaspoon salt
1 cup buttermilk
1 teaspoon vanilla extract
1/2 teaspoon baking soda
1 tablespoon vinegar

Directions:
Preheat oven to 350 degrees F.

In a mixing bowl, cream the sugar and butter, beat until light and fluffy. Add the eggs one at a time and mix well after each addition. Mix cocoa and food coloring together and then add to sugar mixture: mix well. Sift together flour and salt. Add flour mixture to the creamed mixture alternately with buttermilk. Blend in vanilla. In a small bowl, combine baking soda and vinegar and add to mixture. Pour batter into 9X13 inch greased and floured pan. Bake for 28-30 minutes, or until a toothpick inserted into the center comes out clean. Remove from heat and cool completely before frosting.

Ingredients for Buttercream Frosting:

3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream

Directions:
Mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.

Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.

Top Iced Cake with gummy lobsters. They can be found at a variety of local stores including McLaughlins in Bangor and The Grasshopper Shop.


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