When I saw the hershey recipe, I thought that I had found a great recipe, afterall it's by Hershey, right? Wrong! There are so many changes that I had to make that I won't be making this cake again! First of all the red food colouring...2 Tbsp is NOT enough. I increased this to 2 oz of red food colouring (two-1oz bottles) -the next thing I changed was the flour, instead of all purpose, I used cake flour, and increased it to 2 1/2 cups, and I increased the butter to 1 cup. Next, I omitted the vinegar, and decreased the baking soda to 1 1/4 tsp -quite simply there is NO need for vinegar, to be used in a red velvet cake as long as buttermilk is in the recipe, buttermilk is acidic enough to get the baking soda to rise. I also decreased the salt to 1/2 tsp. The vanilla gave it a subtle flavour, but normally I do not use vanilla in my red velvet cakes. Lastly, the quantity of cocoa was way too much, red velvet cake should have a hint of chocolate, but not be overwhelming, therefore I reduced the amount to 3 Tbsp.
I didn't make it heart shaped, though I'm sure the cake would be gorgeous as a valentines day cake.
I didn't use the vanilla frosting or the mini chocolate chips, I chose to use a fluffy white icing that comes from my mom, no cream cheese for this Red Velvet Snob!
I truly wish I could have given this cake a higher rank, but after so much time consuming changes, I have to give it a three.
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When I saw the hershey recipe, I thought that I had found a great recipe, afterall it's by...