heard it was great, but a little confused on the recipe.
top of the page says Baking Time: 15-20 minutes, 325 degrees
bottom of page says Bake @ 350 degrees for 20-30 minutes.
top says Yields: Three, 9-inch layer cakes
bottoms says serves 10-12 (big pieces!)
last but not least...only 1 tsp cocoa powder
i think i used 3 tbs in my last recipe
i sent an email through the website so maybe they'll respond, but i thought i'd post it here just in case someone has tried it.
I made it last week, it was ok, but a little oily. It is also the reddest cake I have ever seen. It is very moist and light but not good for carving.
As far as baking temp and time, I never follow the recipe, bake until done at 320
I've made it many times and it is one of my customers' favorites. The cocoa amount is correct. As for bake times, I'm like pattycakesnj. I don't follow the recipes on times/temps. I bake at 325 until done.
i have baked it several times. i love it.. i think bobby flay's recipe beat his in a challenge. haven,t tried bobby flay's . but will. it looked really good on tv.
Really love it.
yup! i make it all the time. just made some tonight for my daughters cake tomorrow. its my kids favorite.
in a pinch i have used duncan hines red velvet-doctored and honestly they cant tell the difference.
the cocoa poweder is correct. you have to remember red velvet cake is not chocolate cake colored red.
i too bake at 325 until done.
good luck with the recipe- if you are a fan of red velvet, i think you're gonna love this one!
thanks so much everybody, i feel a lot better about trying this now! one more question, pattycakesnj said she thought it was a little oily. she doesn't want the cream cheese frosting, she wants real butter (smbc) buttercream. so, grease on top of grease, basically! should i try to persuade her against this, or you think it's a good combo?
i make red velvet at times , using the mock buttercream. it is really delicious. toba garett has the recipe in her book. there are several variations of it. but they are really good. especially on a red velvet. hthi think also. the recipe is on this site.
I use only half the food coloring and cut out about a 1/4 of the oil -and add that amount of buttermilk -I thought it was too oily too and everyone raves about it.