This cake is lovely as is - mine was not dry at all. I did see a possible error in the recipe that may account for the issue: other red velvet cake recipes call for SIFTED flour rather than flour, sifted. Sifting "fluffs" up the flour so that it measures differently. If you are measuring 2.5 cups flour and THEN sifting, you are probably using too much flour. Sift the flour first, then gently measure out 2.5 cups. Also, for those of you who like cream cheese icing, I found this same icing recipe on the back of my cake flour box with a note that you could use 2 sticks (1c) butter OR 1 stick (1/2c) butter + 8oz cream cheese. I haven't tried it, but it might be a nice compromise between the "traditional" and the cream cheese frostings. I personally prefer the one included in this recipe - it is so light and fluffy and delicious.

Reviewed On: Jul. 4, 2009

These are really delicious. I am on a low sugar diet, so I substituted splenda for 1/2 the brown sugar (1/2c brown sugar, 1/2 c splenda, + 1/4 c. non fat milk powder to make up for the lost volume). I was afraid that these would not be very good with my alterations, but they were great!

Reviewed On: Oct. 19, 2007

There are only two of us and my stockpot is only 12qts, so I just used what I had on hand: 1.5 lb shrimp, about 2 lbs potatoes, a pack of bratworst, and 3 ears corn. I used about 3 quarts of water + 2 cans of beer and threw a vidalia onion cut in half in at the beginning. Since my bf doesn't like a lot of old bay, but we do like things spicy, I used 1 zatarain's crab boil bag and 1/4 cup old bay. This may be too much spice for some, but it was perfect for us. Since I was using raw sausage, I browned them on the outside, then cut into thirds and added with the potatoes. Next time I will probably sub the little frozen corn on the cobs, since it was hard to cut through the corn cobs.

Reviewed On: Jun. 30, 2007