I understand about not sharing a family recipe. I had tried one of Martha's other red velvet recipes and it was just ok -- nothing to write home about. However that one was butter based. This link is for an oil based one, which I have not tried making yet. So, since it has survived a taste test, and was in the running - I will definitely be giving this one a whirl!
Question: How far ahead do you take the eggs and buttermilk out to get it to room temperature?
As always, thank you so much for sharing the link and the info