I remember when I made it that alot of the comments people made mentioned that it made way too much, that jives with what I’m reading here.
Also, when I made it I used a bundt pan (I think I had some left over still) and cooked it for quite a bit longer (closer to an hour maybe?) I think I just used a toothpick.
If this is the recipie, it will have the consistancy and richness of a flourless cake, it almost borders on fudge.
ETA This seems to be a similar version of it except with the quantities backed off a bit so it makes the right amount for a bundt pan.
Red Velvet Cake has a nice, very tender, texture which I always attributed to the food coloring. I always make it with the cooked flour-based frosting. Delicious, but not a good cake for keeping around (the frosting doesn’t hold up very well), so I only make it when I have enough guests coming to eat most of it on the day I make it.
I wonder if I would like stout cake as much as I liked stout ice cream. Mm.
As for red velvet, I’ve always been disappointed. Now my sister’s red devil’s food cake (no food coloring, just chocolate) on the other hand, I’d kill you all for a slice of that.
Okay, I just made the Smittenkitchen recipie I linked to. Very very good. The only think I changed was adding a few extra tablespoons of cream to the ganache.
I use the Southern Living recipe for chocolate red velvet cake, and everyone loves it. No one has ever mentioned aftereffects, but then I make this when I have a crowd, and everyone ges only a small piece.
When I woke up, I was in a bathtub full of ice. Someone had written “CALL 911 or you will die!” on the wall in blood. I hurriedly dialed, whereupon the operator told me that I had been charged $500 for the goddamn recipe. I wasn’t about to put up with that, so I jumped in my car to drive to the hotel. (Funniest thing – I haven’t had to put gasoline in that car for, like, a year or something. It must get, like, 300 miles to the gallon.) I got a little sidetracked when I picked up this rather pale young hitchhiker who asked me to take her to this lonely old farmhouse. But when I got there, the hitchhiker had disappeared from my car. The woman who answered the door at the farmhouse said something about her daughter dying in a car wreck 10 years ago or 20 years ago or whatever. I don’t know; I wasn’t really paying a lot of attention. When I got back to my car, there was a bloody hook in the handle of the front door; I guess someone tried to steal it, but the maniac hiding in the backseat with a machete must have scared him away. Anyway, I finally got to the hotel, and the person at the front desk would NOT refund my money.
So I killed her and sold her kidneys on the black market. I heard that happens a lot.
I guess it’s just that the experience of eating isn’t limited to taste alone, and some people like the aesthetic of this red velvet cake; one often arranges food to make it look nice, despite the taste being unchanged, so what’s wrong with adding a little colour if you’re into that?
My mom used to make something she called $200 cake. It was called that b/c the backstory was similar to the (UL) Neiman-Marcus cookie recipe, mailed upon request but with a surprise bill for the privilege.
Mom’s was reddish and not super tasty. We all agreed the recipe wasn’t worth $200. But since I’ve moved South, I think that that red_velvet_is_all_that. I must find a good recipe and export it home next time I visit.
The stuff we get around here is about maroon in color. I don’t associate the flavor with chocolate but I couldn’t tell you what its main flavor is…now I’m going to have to check the ingredients list at the market. They sell little containers with two slices, which is perfect for pretending you are taking one for yourself and one to share with someone else.
