[Sca-cooks] OT/OOP: Wazzup with "Red Velvet Cake"

[Elaine Koogler]

Yes, my dear, it is. Especially in the South. To see a definitive 
discussion of it, you should locate a copy of the movie "Steel 
Magnolias", wherein there is a description and pictures of a red velvet 
cake made in the shape of an armadillo. The locale of the movie is 
southern Louisiana. If you haven't seen it, even if you think it is a 
"chick flick", you should! And I've seen relatives of mine from Georgia 
and points south show up at dinners with Red Velvet Cake. It was a 
really popular thing back in the fifties, IIRC.

Kiri

Phil Troy / G. Tacitus Adamantius wrote:

> Hullo, the list!
>
> I just heard my first mention of Red Velvet Cake on the radio five 
> minutes ago, and I went looking for a recipe, only to find it just a 
> little frightening.
>
> It appears to be a more-or-less innocuous, lightly-cocoa-flavored 
> cream cake (in the sense that you cream together the fat and sugar to 
> a very light, foamy consistency before adding the other ingredients, 
> which seem to be fairly common, except perhaps for a dash of vinegar, 
> often seen in Southern pie crust recipes). So far, so good.
>
> That is, until you get to the _TWO_OUNCES_ of red food coloring added 
> to the batter. That's 1/4 cup.
>
> It seems that there are heretical recipes that call for a mere one 
> ounce, but those are inferior because the crumb of the cake is a deep 
> pink, and not, strictly speaking, red. It is rumored that you get 
> points taken off if the powdered micro-grains of cocoa are visible in 
> your finished cake.
>
> Is anyone else reminded of the Red Raspberry Zinger cereal-ad debacle 
> in Stephen King's novel "Cujo"?
>
> Okay, guys, let's hear the pitch. Is this really something people eat?
>
> Adamantius
>
>
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