What is Red Velvet Cake?

I thought the reddish color of a cake was provided by the use of different cocoas along with portions in varying amounts of soda. Of course, the easy way would be to add food coloring, would it not? Didn't Roy Basan address this at one time?

Dee

Reply to
Dee Randall
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You may be thinking about the chocolate cake vs. devil's food cake debate. It is true as I mentioned, that you can change the color of a chocolate cake by altering the pH. None the less, the red velvet cake is an old southern recipe that relies on the use of food coloring. I posted a link to several recipes.

Reply to
Vox Humana

As I didn't see the link you posted, I googled and here is what I came up with in "ABOUT"

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you might find interesting:"Although the details are sketchy at best, red velvet cake is not as Southernas many like to think. The story, which began circulating some time in the1940s, claimed that Manhattan's elegant Waldorf-Astoria granted a diner'srequest for the recipe, then a short time later sent her a bill in theamount of $100. The angry woman, apparently with revenge in mind, then begancirculating the recipe along with the story. Another "baked" legend with thesame storyline is the $250 Chocolate Chip Cookie, also known as theNeiman-Marcus Chocolate Chip Cookie Recipe." Dee

Reply to
Dee Randall

Yes, that is the same information that was in the link that I posted. Although I doubt that fried chicken was invented in the south, I consider it a southern dish - same with the red velvet cake.

Reply to
Vox Humana

"Vox Humana" wrote in news:RlwWc.222021$ snipped-for-privacy@fe2.columbus.rr.com:

The first time I ever heard of "red cake", it was called "aldorf Astoria Red Cake", no velvet about it. It was the same sort of cake, however, and used the frosting based on cooked milk and flour. The first one I ever saw was actually quite *red*, so must have had a minimum of cocoa in it. I've since seen recipes that had as little 2 tablespoons of cocoa and as much as 1/2 cup.

Reply to
Wayne

"Vox Humana" wrote in news:aFKVc.204871$fv.104121 @fe2.columbus.rr.com:

I thought that problem with Red was solved a long time ago.

Reply to
Michael H.

I've had red velvet cake, and didn't like it. It tasted, well, like, uh, red food color. Not like cake.

Reply to
Alan Moorman

I guess that red food coloring flavor is an acquired taste.

Reply to
Vox Humana

This is a cake popular in the Southeast. Originally te same as but now a close relation to Devil's Food Cake. Both originally used a teaspoon or two of cocoa and were colored red for the Devil. It was meant to be a rich cake (as opposed to Angel Cake) and in some recipes this is done by using beat puree. Being Southern cakes, there are some recipes that call for buttermilk.

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Reply to
Static I

Hey Ryan, Maybe you could order a red velvet amadillo cake much like the one in Steel Magnolias. That would be ultra sophisticated and a hit with the crowd. ;) only in the south.

Reply to
Gloria G Cook

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