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Flesh and Blood Cake

<p>It is kind of a gory description for this delicious dessert, but as a mother of 4 boys - the red representing blood and the white frosting representing flesh. And as passed down family recipes go, it is tasty.</p>
8 Servings Recipe By

Ingredients

  • 1/2 cups soften Butter #1
  • 1 1/2 cups Sugar #1
  • 2 individual Egg
  • 2 fluid ounces Food Coloring, Red
  • 2 teaspoons Cocoa Powder
  • 2 1/2 cups Flour #1
  • 1 teaspoon Salt
  • 1 teaspoon Baking Soda
  • 1 teaspoon Vinegar
  • 1 cup Buttermilk
  • 1 teaspoon Vanilla #1
  • 3 tablespoons Flour, All-Purpose #2
  • 1 cup Milk
  • 1 cup Sugar #2
  • 1 cup Butter #2
  • 1 teaspoon Vanilla #2

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1/4 of cake
  • 774 Calories
  • 38g Total Fat
  • 23g Sat Fat
  • 1g Trans Fat
  • 153mg Cholesterol
  • 454mg Sodium
  • 101g Total Carb
  • 1g Fiber
  • 66g Total Sugars (Includes 63g Added Sugars)
  • 9g Protein
  • 36 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

  1. In a bowl, cream butter #1, sugar #1 and eggs.
  2. In another bowl, make a paste using the red food coloring and cocoa.
  3. Add the paste to the butter,sugar,egg mixture.
  4. Gradually mix in flour #1 and salt.
  5. In a separate bowl, stir baking soda and vinegar into buttermilk.
  6. Combine both bowls together.
  7. Lastly, mix in the vanilla #1.
  8. Bake at 350 degrees in 9″ layer pans for 30 minutes.
  9. Cool for 10 minutes in pan, then flip pans over onto cooling rack to cool the entire way.
  10. Cut each 9″ round in half to make double the layers.
  11. Prepare frosting: Blend flour #2 and milk together in a sauce pan & bring to a boil.
  12. Remove from heat and let cool.
  13. Cream sugar #2, butter #2 & vanilla #2 together, then add the flour/milk mix.
  14. Frost only the tops of each layer (not the sides).
  15. Keep refrigerated until ready to serve.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. In a bowl, cream butter #1, sugar #1 and eggs.
  2. In another bowl, make a paste using the red food coloring and cocoa.
  3. Add the paste to the butter,sugar,egg mixture.
  4. Gradually mix in flour #1 and salt.
  5. In a separate bowl, stir baking soda and vinegar into buttermilk.
  6. Combine both bowls together.
  7. Lastly, mix in the vanilla #1.
  8. Bake at 350 degrees in 9″ layer pans for 30 minutes.
  9. Cool for 10 minutes in pan, then flip pans over onto cooling rack to cool the entire way.
  10. Cut each 9″ round in half to make double the layers.
  11. Prepare frosting: Blend flour #2 and milk together in a sauce pan & bring to a boil.
  12. Remove from heat and let cool.
  13. Cream sugar #2, butter #2 & vanilla #2 together, then add the flour/milk mix.
  14. Wrap cake layers well with plastic wrap. Lay flat to freeze.
  15. Place frosting in quart bags, label and freeze.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Frost only tops of each layer (not sides).
  3. Keep refrigerated until ready to use.

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