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Red Velvet Cake I
October 17, 2002

I made this cake twice yesterday. The 1st time, I followed all directions and found the cake dry and bland. Also, there were chocolate swirls in the baked cake even though I mixed the cocoa/food coloring paste well and beat the paste thoroughly into the shortening/sugar/egg mixture. The frosting was nice--I hadn't tried that before and liked it. The 2nd time, I modifed the recipe based on a suggestion of another reviewer. I substituted 1 cup oil for 1/2 cup shortening and 2 cups sugar for 1 1/2 cups sugar. Also, I added 1-2 extra tablespoons of cocoa powder. What a difference! The cake was very moist with a stronger flavor (more traditional). The color was gorgeous. I split the layers and frosted with a double batch of cream cheese frosting. Yummy! Everyone went nuts over the 2nd cake. I have a small dessert business and I received 2 orders (for the holidays)for the 2nd version of the cake after friends/clients tasted it. Thanks for the suggestions.

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