Wednesday, August 30, 2006
Classic Red Velvet Cake
With all the attachments of a healthy urban legend, Red Velvet cake has no doubt been a favorite with many here in the U.S. for decades -- including yours truly. Generally, it's a welcome treat around Christmas time for those living down in the Southern half of the country. However, a tasty dessert treat just about any time of the year, no one seems to know exactly when and where this scrumptious cake originated. Rumor has it, that a story (and a recipe) began circulating around the United States in the 1920s about a cake that supposedly was served in the restaurant in New York's Waldorf-Astoria Hotel...
In any event, you can read more here about that original recipe, the Waldorf-Astoria chef -- who wanted to be *paid* for it, etc.
Meanwhile, here's the recipe I followed to rave reviews from my dinner guests this past Sunday for Red Velvet cake:
4 tablespoons cocoa powder
1 ounce liquid red food color
3/4 cup water
1 pudding-type cake mix (white or yellow)
1 teaspoon vanilla
1 teaspoon butter flavoring
4 tablespoons buttermilk powder
1 tablespoon white vinegar
Heat oven to 325F.
Mix together cocoa powder, red food color, and a small amount of the water forming a paste. Add remaining ingredients except vinegar. Mix 2-3 minutes on medium speed until well blended. Add vinegar and blend completely. Pour batter into prepared 9" x 13" cake pan and bake for approximately 35 minutes or until toothpick inserted in center comes out clean.
This recipe serves 10.