On Wed 07 Sep 2005 11:56:10a, Joseph Littleshoes wrote in rec.food.cooking:

>> at Tue, 06 Sep 2005 17:49:28 GMT in
>> >,
>> (Wayne
>> Boatwright) wrote :
>>
>> >Also, because of the cocoa, most devil's food cakes have a slightly
>> >reddish cast to the brown color, owing to the reaction of the acid in
>>
>> >the cocoa with the baking soda in the recipe. Some recipes are even
>> >called "Red Devil's Food Cake".
>
> I thought the Red devil chocolate cake was differentiated from an
> ordinary choclolate cake becasue of the use of soured milk, or butter
> milk or sour cream in the cake?
> ---
> JL

I make one that contains both baking powder, baking soda, and cocoa, but
uses regular milk. It has a decided red cast.

It may be the collective combination of cocoa, baking soda, and buttermilk
or sour milk was an early definition. Lots of cakes use baking soda and
buttermilk, but they're not red unless they also contain cocoa.

--
Wayne Boatwright *¿*
____________________________________________

Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974