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This ruby-red cake with it's lovely cream cheese frosting has become my "signature dessert." I can't go to any family function without it. The cake is very moist with a buttery chocolate taste. —Katie Sloan, Charlotte, North Carolina
Nutritional Facts 1 serving (1 slice) equals 583 calories, 24 g fat (11 g saturated fat), 77 mg cholesterol, 468 mg sodium, 87 g carbohydrate, 1 g fiber, 6 g protein.
Originally published as Classic Red Velvet Cake in Taste of Home April/May 2005, p33
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Reviewed on Feb. 14, 2011 by benenati
Are you kidding? 1 bottle of red dye? Do you realize food dyes are made from petroleum in addition to acetone and coal tars and have been linked to rashes, asthma, and even tumors? You can get the same red color from beet baby food or boiling grated beets, straining them and using the red water. Red Velvet cake was actually created during WW II and chefs boiled beets to enhance the color of foods because so many products for baking were being rationed. Do not use food coloring, it is very bad for you. So much for your signature cake.
Reviewed on Nov. 02, 2009 by stephjamie2008
Not very tasty and very dry
Reviewed on Aug. 04, 2008 by ReddLoft
Reviewed on May. 01, 2008 by lavenia17
I use one bottle of red food coloring and then fill the bottle with water and mix this with the cocoa. The paste is then added to the creamed mixter. The cake has the rich red color, but is so moist.Also instead of mixing the vinegar and soda, I fold it into the batter.
I use one bottle of red food coloring and then fill the bottle with water and mix this with the cocoa. The paste is then added to the creamed mixter. The cake has the rich red color, but is so moist.
Also instead of mixing the vinegar and soda, I fold it into the batter.
Reviewed on Apr. 28, 2008 by phillipsdk
My red velvet cake calls for using only 1 tsp. of cocoa, made into a paste with the red food coloring. After everything else is mixed, add the vinegar to the baking soda, which will "fizz" then mix in. This comes out much lighter and moist. I also have a Red Velvet Icing that is lighter that my family prefers to the heavier tasting cream cheese. Make a white sauce, boiling 5 tsp. flour with 1 cup of milk & cool. Blend 1/2 cup Crisco, 1/2 cup margarine & gradually blend in 1 cup sugar and pinch of salt. Beat 10 minutes--no less. Add white sauce & 1 tsp vanilla. Fluffy & delicious! Requested for every family dinner.
Reviewed on Feb. 20, 2008 by abbeym06
This cake turned out great for me. I didn't use cake flour. I did some research and found that the equivalent of 1 cup cake flour is 1 cup all purpose flour, minus 2 tablespoons. So all together I took away 5 tablespoons from the 2 1/2 cups of flour in the recipe and the cake turned out wonderfully!
Reviewed on Dec. 19, 2007 by bellelaura
I made this cake and it did not have much of a taste. It was also real dry. I noticed the batter was real thick.. I used self rising and omitted the salt and soda. I wonder if it would of not been so dry if I had used cooking oil instead of shortening.
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