A year ago, my friend Shannon requested that I bake red velvet cake for dessert for her birthday. I received a lot of rave reviews about that
recipe. This year, Shannon requested red velvet for her birthday again. I figured I'd mix things up a bit and try this recipe. It is a totally different approach to red velvet cake. This recipe contains significantly more cocoa and rather than vinegar for the twang, buttermilk. Shannon liked it just as much. I'm on the fence. J prefers the one from last year. If you make these let me know, what do you think?
Recipe credit goes to Carrot Top Mom! I love her tip about using a ziplop bag with corner tip cut off as a piping bag for the frosting! It worked like a charm. The only modification I made was to reduce the red food coloring to just 2/3 of a bottle. For the recipe, please visit:
http://www.carrottopmom.com/?p=290
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