On Mon 31 Dec 2007 04:12:50p, Goomba38 told us...

> Little Malice wrote:
>
>>> I don't dislike Red Velvet Cake (regardless of which frosting is
>>> used), but I don't find it particularly special either.
>>
>> What does it taste like? I assume the "red" is just food coloring in a
>> white cake...
>>
> No.. it is red in a CHOCOLATE cake. So... ya see the problem? To make a
> brown cake red takes a hellafa LOT of red dye. I find the cake takes on
> a slightly unpleasant taste myself. But that doesn't seem to hinder my
> accepting a slice when offered? LOL.
>

I have a hard time classifying this as a CHOCOLATE cake, since the typical
recipe (there are many variations) calls for only 3 tablespoons of cocoa
and 2 ONCES of red food coloring. :-)

This one is fairly typical:

Waldorf Astoria Red Cake

1/2 c. shortening
2 eggs
2 oz. red food coloring
1 c. buttermilk
1 TBS. vinegar
1 tsp. baking soda
1 1/2 c. sugar
3 TBS. cocoa
2 1/4 c. flour
3/4 tsp. salt
1 tsp. vanilla

Frosting:
3 TBS. four
1 c. milk
1/2 c. shortening
1/2 c. margarine
1 c. sugar
1 tsp. vanilla

Cake:
Make paste of cocoa and coloring. Cream shortening, sugar and eggs. Add
cocoa & coloring. Mix well. Add buttermilk with vinegar and flour with salt
alternately. By hand, fold in vanilla and baking soda. Grease and flour
cake pans. Makes 3 layers. Bake at 350 for 30 minutes.

Frosting:
Cook until thick- flour and milk. Beat until creamy -shortening, margarine,
sugar, vanilla. Mix together and add milk and flour mixture a little at a
time and beat well.



--
Wayne Boatwright

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Date: Monday, 12(XII)/31(XXXI)/07(MMVII)
Countdown till New Years
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