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Red Velvet Cake I
January 04, 2011

This is a wonderful traditional Red Velvet Cake recipe and the frosting puts it over the top. Having read through the comments I think this recipe is problematic because people have made modifications that effect the chemistry of the cake. RV cake gets it's rich red color from the baking soda reacting with the Ducth processed cocoa. Vinegar and buttermilk are the acidic ingredients that are the catalyst for the b. Soda. This leavening reaction creates CO2, which effects the cakes volume, along with the taste, texture and color. Substituting baking powder can cause the cake to be crumbly, overbrown and bitter. It's also not recommended to exchange solid fats - shortening with liquid oils. Solid fats when beaten with sugar hold air bubbles making the cake moist.. Oils don't hold the air bubbles this makes the cake dense and dry. The baker's rule only substitute like for like. If you don't want to use shortening then you can sub butter so long as the fat content is at least 80%. For 1/2 cup shortening sub 1/2 cup butter+1 tbsp of water. Also when greasing the pans it's best to use shortening, butter or oils can be absorbed into the batter as the cake bakes causing it to stick to the pan.

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