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Red Velvet Cake I
Reviews:
March 10, 2003

Very Yummy. And I am not much of a chocolate fan. I added the one cup oil, instead of the shortening. I also added 2 cups sugar, total. And increased cocoa to 4 TBSPs. I didn't make a cocoa food coloring paste. I added the food coloring to the buttermilk and the cocoa to the butter sugar mixture. The color was beautiful, no swirls, and the flavor was amazing. I used a store bought vanilla frosting. This is one of my favorite cakes. I think next time I will use 1 TBSP of vinegar, as most other redvelvet cakes call for that amount, even the other one by Eleanor Johnson (who did this recipie too.)

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