Friday, January 17, 2014
red velvet cake; a true southern classic
our younger daughter, devon, is coming up on her 21rst birthday. while she was home for the holidays, i told her i would make her a cake-even though it was early since i wouldn't be able to make her one on her birthday. she quickly chose a red velvet cake slathered in cream cheese frosting, it is her favorite.
sean timberlake on blogher.com listed the reason why, the various concoctions just do not taste all that good and neither do most versions of the classic layer cake. well sean, i invite you to try a slice of the cake made from my recipe because like you, i did not care for red velvet cake either until i needed to come up with a recipe for the cafe.
so what's not to like about red velvet cake? for starters, almost every recipe you read will call for either shortening or vegetable oil and neither offers any flavor to the cake. then for some strange reason, the recipes all ask for cocoa powder in amounts so ridiculously small that it seems like a waste of time to include it. honestly, what can a tablespoon or (possibly but not necessarily) two tablespoons of cocoa powder do for a cake? and finally, that bottle of red food color that must be included to call it red velvet cake. it isn't hard to see why i might not get excited over this southern classic.
this link to the cafe's website. so, if you make one, raise a fork to the diva!