Fishy" Red Velvet Cake

Fishy" Red Velvet Cake

. 1 cup butter or margarine, softened
. 1-1/2 cups Domino or C&H Granulated Pure Cane 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 Domino or C&H Granulated Pure Cane Sugar
. 1-1/2 teaspoons vanilla extract
. 1-1/2 teaspoons butter flavoring
. Gummy fish and worms, optional

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