Emerald Velvet Cake With Green Butter Cream Icing Recipe (however, it is likely healthier to leave OUT the 'green food colouring' Ingredients: 1-1/2 cup sugar in the raw 2 large good quality eggs 2 tbsp. powdered cocoa 2 (1/2 oz.) bottles green food coloring 1 tsp. sea salt 2-1/4 cups all purpose flour 1 cup buttermilk 2 tsp. pure vanilla extract 1/4 tsp. pure almond extract 1 tbsp. white vinegar 1 tsp. baking soda butter cream icing 1/2 cup butter 1/2 cup vegetable shortening or LARD (in the old days; we used lard) 3 tbsp. all purpose flour 1 (16-oz.)package. confectioners sugar 1/8 tsp. sea salt 1 tsp. pure vanilla extract 1/2 tsp, pure almond extract 3 to 4 tsp. milk 3 to 4 drops green food coloring Directions: Preheat the oven to 350*F. Cake: Cream butter and sugar until fluffy using medium speed of an electric mixer for 4 minutes. Add eggs and beat 2 minutes on high speed. In a deep bowl put cocoa into green food coloring and make into a paste, slowly add to the batter. Add salt to flour, then add dry ingredients alternately with buttermilk with mixer on low speed. Ad vanilla, vinegar and soda, blend well. Pour in 2 9 layer pans, greased and lined with waxed paper. Bake 25 minutes or until cake test for doneness. Cool on a wire racks for 15 minutes and remove from cake pans and cool on wire racks until completely cooled. Butter Cream Icing: Cream butter ans shortening, blend in flour 1 Tbsp. at a time, Beating thoroughly after each addition. Sift confectioners sugar and salt a small amount at a time beating constantly. Add extracts Add milk as needed fro desired consistency Add green food coloring. Spread on cooled cake. http://recipeofhealth.com/recipe/emerald-velvet-cake-with-green-butter-cream-icing-600454rb How to make Baileys Cream Cheese Frosting In a medium bowl beat together butter and cream cheese until creamy then and add the powdered sugar, beat well after each addition. Add pure vanilla, real cream and or Baileys and beat until fluffy.