On Fri, 03 Dec 2004 22:25:55 GMT
"Vox Humana" > wrote:


> Exactly. The primary reason to make the cake is so when it is cut, your
> Aunt Matilda exclaims: "Praise the Lord, that cake sure is red!" It's
> not like you can't easily find a better tasting cake.


Ug. When i see that red crumb i think, "Oh geeze, not again!" because my
sister, who makes the finest cookies this side of the Mississippi, just
can't make one worth eating. It's not even the flavor, it's the texture.
Reminds me of what passes as 'artisan bread' at chain grocery stores, but
without the crust. And drier. I'll never be able to make cookies as well as
she does, but the red velvet cake is more of a cordura.