Red velvet Cake??

Does anyone have a good recipe for this cake that they will share? And can you tell me why Red Velvet Cake is so special? I've been asked to make one and have never eaten it.
Thanks!

There's a whole bunch of recipes HERE.

Duncan Hines makes a faily good mix that you may want to try.

Try this one ; it looks to be the most authentic that I've seen.

Why is the red velvet cake so special? It's a southern tradition, made for special occasions, especially Valentine's Day. It's a chocolate cake, but because it's red, the chocolate flavor is a surprise if you haven't eaten one before.

Here's another idea...they are a little time consuming but worth it Red Velvet Cake Balls

Personally, I don't think it's so great but it's MHO. There's a whole group of people that like 'retro' recipes. They're the old classics and are being brought back. I know there's a site for them but don't know the address. Perhaps a google search will bring it up. Good Luck! <img src="http://www.traveltalkonline.com/forums/images/graemlins/Cheers.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

I don't really get the whole red velet cake attraction...
The red is only food coloring, and adds nothing to the cake...
other than that, it's just a chocolate cake with white icing...

Years ago, the red didn't come from food coloring, but rather from the type of cocoa powder that was used. Now that the Dutch processed cocoa powder is used more often, the cake lost the red tinge and food coloring has been added. The old red velvet cakes weren't anywhere near as true red as the ones you see now; more of a reddish brown.

But anyway, of course you don't get it! You're a Yankee! It's definitely a Southern thing.

GaKaye, good memory there. And the icing is not just white cake frosting, it has, if I remember right, cream cheese with pecans among other things. Gives it a really distinctive flavor. I guess if you weren't fortunate enolugh to be raised in the South with a mother and grandmothers that really cooked from scratch, then............ <img src="http://www.traveltalkonline.com/forums/images/graemlins/Wink.gif" alt="" />

This recipe is similar to the one I've been making for almost 40 years now....hubby's favorite and his birthday is on Christmas Day, so this cake fills the bill. I use butter for the shortening - not exactly a low-cal cake, but we only have it once a year!

P.S. We've tried the box mix and it was not even close to tasting like the scratch recipe.

Alrighty, then, post the recipe. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Grin.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa

Thanks to everyone who responded. I'm going to try the scratch recipe and hope I can make it right.

Where I live, the Costco makes a very good Red Velvet Cake, it's a great addition to their 5 layer double chocolate cake and 1 gallon of milk, just for snacks. <img src="http://www.traveltalkonline.com/forums/images/graemlins/jester.gif" alt="" /> <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />

Funny you should mention that. I was at a party the other night and someone brought the Red Velvet w/creamcheese frosting from Costco. People who ate it said it was moist but didn't taste any different from regular chocolate cake just looked different. I didn't try it. So....I guess you can get a decent R.V. without the fuss of making it from scratch. <img src="http://www.traveltalkonline.com/forums/images/graemlins/Clapping.gif" alt="" />


<img src="http://www.traveltalkonline.com/forums/images/graemlins/handshake.gif" alt="" /> Contessa