zena wrote:
> I am in search of recipes of making style christmas cake


Red Velvet is very popular this time of year. There's a magazine
special issue out right now on most news stands of Southern Living's
Best Recipes of 2004. In it, there are several cakes, only one of which
is a beautiful chocolate coconut cake that looks absolutely gorgeous.
There's also a Pecan Pie Cake, a Red Velvet Cake with sugared flower
petals and white chocolate curls. Very pretty sitting on a Christmas
table! If you cannot find this mag, I can send you copies of the
recipes you'd like. Just let me know which ones you'd like to have and
I'll get back to you asap.

~~Denise

"Denise Jackson Walker" > wrote in message
...
> zena wrote:
> > I am in search of recipes of making style christmas cake
>
>
> Red Velvet is very popular this time of year.

God help us! Not the red velvet cake again.

Vox Humana wrote:
> "Denise Jackson Walker" > wrote in message
> ...
>
>>zena wrote:
>>
>>>I am in search of recipes of making style christmas cake
>>
>>
>>Red Velvet is very popular this time of year.
>
>
> God help us! Not the red velvet cake again.
>
>
Sorry...didn't know it was so disliked here. I haven't made it myself
in years. I like coconut cake, though. It's fun to make white cupcakes
and frost them with coconut cake frosting(the 7-minute type and topped
with shredded coconut). We call them "snowballs" here. ~~Denise

"Denise Jackson Walker" > wrote in message
...
> Vox Humana wrote:
> > "Denise Jackson Walker" > wrote in message
> > ...
> >
> >>zena wrote:
> >>
> >>>I am in search of recipes of making style christmas cake
> >>
> >>
> >>Red Velvet is very popular this time of year.
> >
> >
> > God help us! Not the red velvet cake again.
> >
> >
> Sorry...didn't know it was so disliked here. I haven't made it myself
> in years. I like coconut cake, though. It's fun to make white cupcakes
> and frost them with coconut cake frosting(the 7-minute type and topped
> with shredded coconut). We call them "snowballs" here. ~~Denise

I vote for the snowballs. As for chocolate cake, please serve the red food
coloring on the side.

"Vox Humana" > wrote in news:rw3sd.27177$MG3.23851
@fe2.columbus.rr.com:

>
> "Denise Jackson Walker" > wrote in message
> ...
>> zena wrote:
>> > I am in search of recipes of making style christmas cake
>>
>>
>> Red Velvet is very popular this time of year.
>
> God help us! Not the red velvet cake again.

I've always thought, aside from the red food coloring issue, that red velvet
cake was actually rather tasteless and bland.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Wayne Boatwright" > wrote in message
...
> "Vox Humana" > wrote in news:rw3sd.27177$MG3.23851
> @fe2.columbus.rr.com:
>
> >
> > "Denise Jackson Walker" > wrote in message
> > ...
> >> zena wrote:
> >> > I am in search of recipes of making style christmas cake
> >>
> >>
> >> Red Velvet is very popular this time of year.
> >
> > God help us! Not the red velvet cake again.
>
> I've always thought, aside from the red food coloring issue, that red
velvet
> cake was actually rather tasteless and bland.
>

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.

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.

>Eric Jorgensen
>Date: 12/3/2004 4:41 P.M. Central Standard Time
>Message-id: <20041203154111.539f0634@wafer>

>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.

Being a transplant to the South, I wondered what it was about the cake. Well,
it seems to have strayed from it's rich devil's food roots when food-coloring
started to be used. This might be closer to the original. I'm afraid I haven't
gotten around to making it myself, so I can't say for sure that it's what
you're looking for - but it certainly shouldn't come out dry.

http://web.ksl.com/TV/recipes/files/0222choc.htm

>Eric Jorgensen
>Date: 12/3/2004 4:41 P.M. Central Standard Time
>Message-id: <20041203154111.539f0634@wafer>

>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.

Being a transplant to the South, I wondered what it was about the cake. Well,
it seems to have strayed from it's rich devil's food roots when food-coloring
started to be used. This might be closer to the original. I'm afraid I haven't
gotten around to making it myself, so I can't say for sure that it's what
you're looking for - but it certainly shouldn't come out dry.

http://web.ksl.com/TV/recipes/files/0222choc.htm

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.

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.

"Wayne Boatwright" > wrote in message
...
> "Vox Humana" > wrote in news:rw3sd.27177$MG3.23851
> @fe2.columbus.rr.com:
>
> >
> > "Denise Jackson Walker" > wrote in message
> > ...
> >> zena wrote:
> >> > I am in search of recipes of making style christmas cake
> >>
> >>
> >> Red Velvet is very popular this time of year.
> >
> > God help us! Not the red velvet cake again.
>
> I've always thought, aside from the red food coloring issue, that red
velvet
> cake was actually rather tasteless and bland.
>

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.

"Vox Humana" > wrote in news:rw3sd.27177$MG3.23851
@fe2.columbus.rr.com:

>
> "Denise Jackson Walker" > wrote in message
> ...
>> zena wrote:
>> > I am in search of recipes of making style christmas cake
>>
>>
>> Red Velvet is very popular this time of year.
>
> God help us! Not the red velvet cake again.

I've always thought, aside from the red food coloring issue, that red velvet
cake was actually rather tasteless and bland.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.

"Vox Humana" > wrote in news:rw3sd.27177$MG3.23851
@fe2.columbus.rr.com:

>
> "Denise Jackson Walker" > wrote in message
> ...
>> zena wrote:
>> > I am in search of recipes of making style christmas cake
>>
>>
>> Red Velvet is very popular this time of year.
>
> God help us! Not the red velvet cake again.

I've always thought, aside from the red food coloring issue, that red velvet
cake was actually rather tasteless and bland.

--
Wayne in Phoenix

*If there's a nit to pick, some nitwit will pick it.
*A mind is a terrible thing to lose.