View Single Post
View Public Profile
Send a private message to Saria
Find More Posts by Saria
Join Date: Aug 2008
Monday, April 9, 2012 at 11:09PM
Red velvet is not going to vary much. It's a buttermilk-flavored cake that is more about red color and damp crumb (because it's oil-based) than a real discernible flavor outside of that buttermilk and vinegar tang. As it is now, it contains a negligible amount of cocoa powder.
Everyone here knows I pretty much hate red velvet, so I think if you want a more chocolatey cake, just make a devil's food cake and forget RVC.
Or make this:
Last edited by Saria; 04-09-2012 at