Reviewed: Feb. 20, 2002

Thanks for such a great recipe! This was my first attempt at making a red velvet cake. This recipe resulted in a cake that was "off the hook". My family and I really enjoyed it. I will certainly use this recipe again! I made a few slight modifations such as using butter flavored shortening, baking at 325 degrees (since I used dark colored round pans and I have a gas oven) and I increased the cooking time by an additional 10 minutes (total 40 minutes). I really love the sour cream frosting!

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MMJJ

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Reviewed: Feb. 15, 2002

What a waste of expensive ingredients!! The cake had no flavor whatsoever. Not worth the time to make this one!

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Bonnie

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Reviewed: Feb. 10, 2002

This cake is fantastic! I had used another Red Velvet cake recipe from my church cookbook for years, but it always seemed to bake too dry. The only difference between this cake and the one I have is the added shortening and the butter flavoring, but that was enough to really make a beautiful product! This is one of my families favorite desserts and this one will now become the recipe I use to make it:) A previous poster said to check the cake after 20 minutes and that is a good idea. Also, if you have a gas oven, I would bake it at 300 to 325.

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ISLANDGIRLEJFAN

Cooking Level: Expert

Home Town: Ferndale, Maryland, USA

Living In: Baltimore, Maryland, USA

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Reviewed: Jan. 3, 2002

This is a really good recipe, exactly what I was looking for! Thanks!

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tonyia

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Reviewed: Dec. 22, 2001

I enjoyed making this cake. My family really liked it too. Hazel

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HAH1

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Reviewed: Sep. 1, 2001

Great! I make it with green colouring because I am allergic to red. Gets some funny looks (from adults) at first, but it gets eaten right up! Great w/cream cheese frosting. Dye to match!

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PRESLEY

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Reviewed: Jun. 18, 2001

will do again next time i will cook just 25 mins instead of 30 and after i make the frosting i will put it in the ice box (not the cake) and after the frosting is chilled then i will ice the cake thanks

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PENNY ECORD

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Reviewed: Jun. 2, 2001

Oven temperatures vary widely. The cake was excellent & very moist. Those who try it should start testing it 5-7 minutes before the time called for. This one's definitely a keeper.

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GINGER P

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Reviewed: Feb. 13, 2001

Cake was ok but a bit dry. The frosting was great.

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OMIRELEKUN27

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Reviewed: Nov. 26, 2000

I'm really not a baker, but I just had to try this recipe, and boy did I get compliments! Now I'll try something new in the oven. Thanks Lynne

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CHEFPAMMI

Cooking Level: Professional

Home Town: Cleveland, Ohio, USA

Living In: Gaston, South Carolina, USA

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Reviewed: Nov. 17, 2000

This was as good as "grandmas". After creaming the shorting and sugar I blended the remainder of the cake ingredients by hand and it was fabulous. Very moist. Perfect. I took it to a party at work and my coworkers all got a copy of the recipe.

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SHANI ROGERS

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Reviewed: Jun. 23, 2000

I would cook the cake for 25 minutes if using two 9" rounds. I cooked it for 30 and it was too dry.

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SCaldwell

Cooking Level: Expert

Living In: Houston, Texas, USA

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Reviewed: Jun. 4, 2000

I found the cake to be quite costly, and dry. I'm more interested in the moist mouth watering desserts. I did find the icing was delicious and I plan to use the recipe for the icing on another cake. That's what I get for not taking the time to pick a good recipe and just choosing the first one on the list.

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