Maybe I'm unusual, but I still don't get the popularity of red velvet. I'd rather have good scratch yellow butter cake or a nice dark chocolate cake. Red velvet isn't here or there in my view - it isn't chocolate enough (I know it isn't supposed to be) and all the food coloring in the cake is kind of gross (though I'll put food coloring in fondant - but you can peel that off, right?) Anyway, I've been using the NY Times /Confetti Cakes /Elisa Strauss recipe (you can google it) which I think is pretty good as red velvet goes. Is Cake Man Raven's recipe much different from that? I had heard Cake Man's version had an oily consistency.