Red Velvet Cake

Most of us get pretty inundated with the aisles and aisles of chocolates filling the stores; even when Valentine's Day is weeks away, there's hardly a chance that we'll forget about it. That's a good thing for any forgetful husband! And given the cost of roses this particular time of year, chocolate is probably a good investment.

For those of us contemplating what to serve for a romantic meal for Valentine's Day, the classic Red Velvet Cake might be an option; a cake notorious for its intense red color, and its historical legend. Long ago, my aunt retold the Waldorf-Astoria Hotel story: A woman supposedly asked for the recipe for the wonderful dessert she'd just had, and was given the recipe, plus a huge bill for it. So she decided to give the recipe to every person she could think of, since she'd paid such a price for it.

Well, that's just urban legend!

More details about this cake: Before the age of Dutch-processed cocoa powder, unsweetened cocoa was not so alkaline. It is theorized that the inclusion of vinegar in the recipe turned the more acidic, old-style cocoa powder a reddish color. This probably prompted the name of "Devil's Food Cake" as well. Thanks to modern science, our modern cocoa powder is not affected by the vinegar anymore, but we do love that red color, and that name, don't we? So here comes red food coloring to the rescue! Ah, modern science...

I tried a Tyler Florence recipe for Red Velvet Beet Cake, using beets for color instead of food coloring; I do like the idea of healthier, more natural recipes. The Red Velvet Beet Cake didn't turn out red at all, but it was pretty good. I tweaked the original recipe—it can be found on my website. (But keep the beets a secret, and no one will ever know.)

If you happen to make the Red Velvet Cake, don't underestimate the quantity of red food coloring you'll need: Two big bottles. (You don't want to have to rename the cake, "Sort-of-Red Velvet Cake".) For most people, the Red Dye #4 in this cake won't present a problem. But there are those who are allergic, as most red food coloring is made from crushed beetle. (Some things are better left unknown, aren't they?)

Another feature of this cake is its silky frosting, made from a roux of sorts. Employing the use of the microwave cuts down on pan-washing, and saves time, and the finished product turns out great. What better way to celebrate Valentine's Day than with a slice of Red Velvet Cake, and a good friend!

Red Velvet Cake

Ingredients

•  2 1/4 cups all-purpose flour

•  1 1/2 cups sugar

•  1 teaspoon baking soda

•  1 teaspoon fine salt

•  2 TBS. cocoa powder

•  1 1/3 cups vegetable oil

•  1 cup buttermilk, at room temperature

•  2 large eggs, at room temperature

•  1/4 c. red food coloring (2 ounces)

•  1 teaspoon white distilled vinegar

•  1 teaspoon vanilla extract

For cake, preheat the oven to 350 degrees. Oil and flour three 9" round cake pans.

In a large bowl, mix the following well (breaking up any clumps of cocoa powder), then set aside on wax paper: > 2 1/4 c. flour > 1 1/2 c. sugar > 1 tsp. baking soda > 1 tsp. salt > 2 TBS. cocoa powder

In another large bowl, mix together: > 1 1/3 c. olive oil > 1 c. buttermilk > 2eggs > 1/4 c. food coloring > 1 tsp. vinegar > 1 tsp. vanilla.

With mixer on low, slowly pour the wax paper-full of dry ingredients into the wet ingredients until just combined and smooth.

Pour cake batter into the prepared cake pans. Bake until the cake pulls away from the side of the pans, and a toothpick inserted in the center of the cakes comes out clean, about 30 minutes.

Run a knife around the edges of cakes to loosen them, and invert the cakes onto a plate, re-inverting them onto a cooling rack, with rounded-sides up. Let cool completely.

Frosting

•  3 tablespoons flour

•  1 cup milk

•  1 cup sugar

•  1 teaspoon vanilla

•  1 cup butter, room temperature

Choose a larger, microwaveable bowl (quart-size or larger) to mix flour and sugar in, as mixture might bubble up some- this will reduce chances of spills in the microwave. To the large, microwaveable bowl, mix together: > 1 cup sugar > 3 tablespoons flour

In separate, smaller bowl (or glass measuring cup), microwave 1 minute or so, until hot: > 1 cup milk

Add hot milk to flour/sugar mix slowly, to avoid lumps. Microwave 2 minutes more, stir. Return to microwave for 30 more seconds, if necessary, until mixture's bubbly hot. (Watch to make sure it doesn't bubble over.) Add to hot milk/flour/sugar mix: > 1 tsp. vanilla

Cover bowl with plastic; cool completely in refrigerator.

To a standing mixer, add: > The sugar/flour/milk mix > 1 c. butter, room temperature

Cream until light, on high speed, until very fluffy. Split cakes to make four layers; frost the layers and outside of cake.

AUTHOR BIO – Jennifer Cote

Jennifer Cote, with husband Tom, opened The New Deli in Pinole, CA in 1985. Her cookbook, " From the Land of Milk and Honey ", is filled with favorite recipes, plus scripture and insight into Christian living.

More recipes can be found at www.pccuisine.com . A catering menu and a lunch menu can also be viewed from the website; email Jennifer at www.thenewdeli@hotmail.com .