Royal Blue Velvet

I saw this recipe on Lisa Saunders' FB page and thought I'd give it a try.....

Royal Blue Velvet Cake

This is one BLUE cake!  Wasn't sure how it would taste -- being so blue and all.  I was very surprised that it was quite delicious......like a Red Velvet cake, only BLUE!  The pictures just don't do it justice.....

Very rich cake -- and the frosting is an awesome marshmallow frosting!

The cake itself was very easy!  A box cake mix, and you add the rest....and the lovely thing, if you wanted to have a Gold Velvet cake, you could -- you just get the right colors and you could turn this yummy cake any color you want!

I got my Royal Blue and Violet food color at Michaels in the cake decorating section.

For those who might like it -- Here's the recipe:

Royal Blue Velvet Cake

Cake:

1 box White Cake mix

1 1/4 cups buttermilk

1/3 cup vegetable oil

3 eggs

1 TBSP unsweetened baking cocoa

2 tsp royal blue food color

1 toothpick violet food color

Heat ove to 325 degrees F.  Grease bottom and sides of three 8 inch round cake pans with shortening and lightly four , or spray with baking spray with flour.  -- (I don't have 8 inch rounds, so I did 2 9 inch rounds, baked at 350 degrees F for abt 32 minutes)

In large bowl, beat all cake ingredients with electric mixer on low speed about 30 seconds or until moistened.  Beat on medium speed 2 minutes, scraping bowl occasionally.

Divide batter evenly among pans.  Bake 23 to 28 minutes or until top springs back when lightly touched in the center.  Cool 15 minutes.  Remove from pans;  cool completely.

Frosting:

1 7 oz jar marshmallow creme

1 cup butter or margarine softened

2 1/2 cups powdered sugar

1/8 tsp salt

In large microwavable bowl, microwave marshmallow creme uncoverd on High 15 to 20 second to soften.  Add butter.  Beat with electric mixer on medium speed until smooth.  Beat in powdered sugar and salt until smooth -- (I added a little half and half and a little more powdered sugar until it was a spreadable consistency that I liked.)

If necessary, trim rounded tops of two cake layers to flatten before assembling.  Place 1 cake layer, top side down, on serving plate;  spread with about 1/3 cup frosting.  Top with second layer, top side down;  sperad with about 1/3 cup frosting.  Top with untrimmed cake layer, top side up.  Frost side and top of cake with remaining frosting.

Thanks Lisa for the great link and this great recipe!  We loved it!