I am trying to decide between two recipes for a red velvet cake that I have to make tonight. One is on CC: http://www.cakecentral.com/cake_recipe-2259-19-Sarahs-Red-Velvet-Cake---a-tradition-of-excellence.html
and the other is on allrecipes:
http://allrecipes.com/Recipe/Red-Velvet-Cake-IV/Detail.aspx

I swear I remember making the one on allrecipes but it was so long ago. There are several comments on there that are making me second guess how good I remember the cake being. I know the one on CC has rave reviews but I really need three layers of cake.
So if there is something I can do to extend the CC recipe please let me know or if you have successfully made the one on AR please let me know. Or if you have an alternate recipe please share.

I've made the Allrecipes one a couple of times and I'll be making it again Saturday. It's my favorite and I always get compliments on the taste. I also love the way it bakes up so evenly. I've never had to level it. The only things I change are that I add 2 bottles of food coloring to give it a darker red tint and I add the cocoa to the flour.
I haven't used the Cream Cheese icing recipe that follows it, tho. I usually use the Crusting Cream Cheese Icing recipe from CC. It works well to decorate with.

I can't will till Saturday for cake scraps..mmmmmmm

Thanks. I went with the one on allrecipes and made cupcakes. They came out really good but I think they were a tad too sweet and not chocolately enough. I followed the recipe exactly except made cupcakes with them. So I guess that one is a keeper I will just have to remember to modify it next time.
I have yet to ice them so I might just have to try the crusting cc. Can I freeze the cupcakes after I frost them?

I forgot to mention that I also double the amount of cocoa. I remembered that little detail when I read your post.. OOPS!! Sorry about that. It isn't quite chocolately enough without the extra cocoa. I've never tried to freeze them after icing, but I think you probably can. Some people freeze cakes after icing them and say they turn out fine.

Would you mind linking the recipe? I would love to try it myself.

I'm a bit partial to the first recipe, as I originally submitted it to CC . The original intent of the cake is to actually make a 4 layer cake (by doubling the recipe...but making in seperate batches)...but that's not something that I figure most people would do...but it can be done.

Though I would never dream of putting cream cheese on it...just not how RVC is meant to be.

I use the Mary Kay frosting that's also posted along w/ the RVC recipe (and yes it's granulated sugar)...it has a light buttery vanilla flavour...it's perfect.

IMO when a person uses cream cheese...the cake ends up competing against the frosting, and it shouldn't be that way.