Green Suede Cake

So Tami at work has been on me for months to make a red velvet cake. I finally made one last Sunday. Now this is a tried and true family recipe, my favorite cake. The whole thing is from scratch. However, the last few times I've made it, the frosting has been a flop. This time was no exception. I was so discouraged. The frosting was lumpy, runny and ugly. I took the cake to work anyway. It still tasted great, but I hated the way the frosting looked. Everyone ate it up, and I even had a few people ask for the recipe. No one complained.

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I decided to try again with the frosting. You have to mix 6 Tbsp. of flour with 1 cup of milk and cook it until it's thick. I cooked the heck out of it, until it was the consistency of THICK paste, refrigerated it overnight, like the recipe said, then added the butter, sugar and vanilla the next morning, and PRESTO....perfect frosting. I discovered that the flour/milk mixture wasn't thick enough in the previous frosting fiascoes.

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Now that I had all this PERFECT frosting, of course I had to make a cake to go with it. I ran (drove) up to Moser's, and was disappointed to find that they didn't have any red food coloring. (The recipe calls for 2 oz. of it.) My choices were green or yellow. I chose green, but found myself wishing they had blue. This is the cake. It is PERFECT and oh so delicious.

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I thought I might have to close my eyes to eat it, but I didn't. As long as I didn't think about pureed green vegetables.

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Since it's green, it must be nutritious, right? And if I eat 4 pieces per day, that meets the 4 servings per day requirement for fruits and veggies, right?

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I thought so, too.