Many of you might know that I don't really like cake, but my favorite, and always has been, is red velvet cake. If I ever get married, red velvet cake is going to be served. It is amazing. So in honor of my fav cake....
- Common ingredients are buttermilk, butter, flour, cocoa, and beetroot or red food coloring.
- The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in the cocoa.
- Closely linked to a devil's food cake, and in some turn of the century cookbooks the two names may have been interchangeable.
- While foods were rationed during World War II, bakers used boiled beets to enhance the color of their cakes. Boiled grated beets or beet baby food are found in some red velvet cake recipes, where they also serve to retain moisture.
- In Canada the cake was a well-known dessert in the restaurants and bakeries of the Eaton's department store chain in the 1940s and 1950s. Promoted as an exclusive Eaton's recipe, with employees who knew the recipe sworn to silence, many mistakenly believed the cake to be the invention of the department store matriarch, Lady Eaton
Cake is gross.
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