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In our family no one thinks it’s Christmas without the Red Velvet Cake. I baked the first one for Christmas in 1963 when I found the recipe in the newspaper and my Mother kept the tradition going into the ’80s. It’s different than other Red Velvet Cakes I’ve tasted over the years, since this one tastes only mildly chocolate and the icing is as light as snow.
Nutritional Facts 1 slice equals 590 calories, 34 g fat (21 g saturated fat), 117 mg cholesterol, 518 mg sodium, 70 g carbohydrate, 1 g fiber, 4 g protein.
Originally published as Grandma's Red Velvet Cake in Reminisce February/March 2009, p 50
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Reviewed on Oct. 25, 2011 by GaitherMom
I made this recipe but I thought it had an underlying egg tast to it. Everyone liked it, and i will use it, but I will still try other recipes.
Reviewed on Oct. 13, 2011 by Highwaytohome
Who wants to put two bottles of red food colouring in food that we are going to feed our families. That is crazy. This recipe used to call for beets did it not that are so nutritious.
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