I made this cake with the modifications suggested (oil, more sugar, more cocoa). I found it to be very dry and somewhat bland. Confession 1 - although I'm from the south where Red Velvet Cake rules - I had never actually eaten it before. I made it for my brother because he says it is his favorite. I thought the flavor was OK but not great. He said it was good "but". It seemed a little off but I'm really not sure what it SHOULD taste like. Confession 2 - He is diabetic so I substituted Splenda for sugar. I increased the Splenda to 2 cups as suggested for the sugar. I think I'll try it again at 1 1/2 cups to see if that makes a difference. Sometimes Splenda, in large doses, can leave a chemical flavor/aftertaste. I know it shouldn't in baking but I'll try anyway. The cake was also very flat and dense. I'm an experienced baker so I'm wondering if it had to do with the Splenda. This was my first try at a Splenda cake so I'm not sure. The icing was really good and it worked great using Splenda.
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I made this cake with the modifications suggested (oil, more sugar, more cocoa). I found it...