Reviewed: Jun. 10, 2010

Didn't so much care for the frosting but the cake was very moist and delicious. Too much red dye though- I agree to add some cocoa.

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7 users found this review helpful

Reviewer:

amcolli

Reviewed: Oct. 1, 2009

I felt sorry for this lil guy. I decided to give it my best shot. Hubby and kids liked it and I was OK with the fact that it was lower fat and calories. I did add the 3 Tbls of coco powder to it as well. I wasn't crazy bout the frosting tho. The cake was completely cooled and the frosting was kinda falling down the sides. I have made a zillion bundt cakes and have never had a whole I the middle of my cakes, I did with this one, not sure why. Thank you Rhonda.

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5 users found this review helpful

Reviewer:

Patty Cakes

Cooking Level: Intermediate

Home Town: Los Angeles, California, USA

Living In: Long Beach, California, USA

Reviewed: Jun. 5, 2009

I don't know whether I did something wrong, but the cake flavor was way off. It had a great texture and the distinctive red velvet color, but I never would have identified it as red velvet by the flavor alone. I do agree with Louise that the icing was lovely.

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2 users found this review helpful

Reviewer:

Bakette

Cooking Level: Intermediate

Home Town: Lincoln, Nebraska, USA

Reviewed: Jan. 31, 2008

This was a great recipe. Only thing I did differently was to add 3T cocoa, so that it wasn't such a bright red. Very moist cake. Frosting was perfect! I've made a lot of red velvet cakes and this by far is the best tasting one.

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24 users found this review helpful