If you have it, can you please post it ASAP! Thanks!!!
newlywedws posted it in this old thread.
Just to let you know that it's not "missing" - I requested it to be removed.
I think I may have printed it off. Why was it removed?
Why did you have it removed? I LOVE that recipe!
Thanks Chakka! Newlywedws, I do hope it wasn't removed due to any negative remarks from CCer's. I, and I'm sure, a lot of other members, really love that recipe! I will make sure to copy it down for future reference.
I didn't remove it b/c of negative remarks (as I've seen very few), as much as I removed it b/c I was tired of people who would change it, and then they would whine when it didn't turn out right.
It doesn't take a rocket scientist to figure out that if you change a recipe, you're going to get a different result.
Call me stubborn and opinionated, but if you want to mess up a red velvet cake, use another recipe, not mine.
I was just about to post the same request. I'm panicked my daughters birthday is tomorrow and it is her favorite cake. I have tried other red velvets but they just don't compare. If you wouldn't mind I would greatly appreciate if you would pm the recipe for me. I have never made any adjustments to the cake because I don't believe I could have done anything to improve it, it was already the best red velvet we've ever had. Thanks in advance.
I will admit that I changed it, but it turned out really good. I was out of buttermilk a few times ago that I made it, so I subbed heavy whipping cream in a panic, and it made it like a red velvet pound cake. I love the original recipe. Thank you newlywedws for posting it!!
Let me clarify my last reply, I'm not talking about general substitutions.
I understand there are times when you may not have the specified ingredient, for example you may have to use AP flour in place of cake flour etc.,
I'm talking about changing it to the point where the finished product has no similarity.
The following are from two different people (who I "virtually" know from another non-cake forum) and they are frustrated w/ how the cake turned out.
I start my usual questioning line - what ingredients, were they outdated, stuff like that...turns out, the first person used nesquick powder instead of cocoa, and lso used vegetable shortening in place of the butter,
Obviously this is not a box mix, it is a from scratch recipe - what do you expect would happen when you choose to franken-cook a recipe?!
If the cake were meant to use jello or meant to have nesquick powder it would call for it
oops double post
uuhhhhh sorry fourth repeat
whoa...fifth time - yikes
guess I really wanted it clarified
lol! just trying to get your post count up!
I totally understand that. It's something that I think is good about NOt having a comments section in our recipe place.
It drives me crazy on allrecipes when people say, well the pork chops didn't turn out good - I subbed gingerale for beer and ketchup for bbq sauce and they were terrible! And they give like a 1 star rating.
Sarah, I'd love to try this...can we have the recipe if we promise to be good
I am sorry that people have sabotaged your recipe. This is a wonderful recipe as it reads and I for one have saved it to use as my main red velvet recipe. Thank you for submitting it!
I'd saved this recipe a while back to try it . . I've
been searching for a good RVC recipe. I did make
it tonight and the the trimmings are divine. So I'm
glad it was available at least for a while. I didn't
change it and it's lovely.
Although I'm doing the frosting soon (waiting for
the flour/milk to cool) and the recipe doesn't specify
if the sugar called for is confec or granulated. So
I'm confused on that point. I guess I'll use granulated
since it doesn't say confectioner's sugar. But my
brain doesn't like that idea, wonders if the frosting
would be gritty since it's put together cold, with
shortening and butter? I've never made this type of
I don't blame you for being upset that some folks changed
the recipe then complained about the results. . . but FWIW,
it sounds like there's a lot more folks who use it as written
and love it.
Yes, it is granulated sugar. It may seem unusual, but just use it as a rule of thumb, that you'll know the icing has been whipped long enough when the granules are not detectible. Just make sure if you use a kitchenaid mixer, to use a spatula to get down to the bottom of the bowl scraping it every so often.
It turned out fine. Very unusual frosting, texture like IMBC,
w/o using eggs. Interesting. Learn something new everyday!
The cake is great. Thanks so much for the recipe!
I've made this recipe several times and it is wonderful! I've never changed a thing and it turns out perfect every time. I haven't tried the frosting yet so can someone tell me what it tastes like and how well it smooths? TIA
I'm glad I found the recipe this week and printed it before you deleted it.
I had it saved in my CC fav's recipes but now it's gone. Can someone please pm it to me. I just love this cake. Perfect southern style RVC.