My fears increased when I saw the color of the cake batter. It looked like a bowl of thick blood. I'll try not to think about that when I fall asleep tonight.
After baking, the red color subdued itself a little. When I asked the family what they thought of my masterpiece, Don said, "It looks evil". But that didn't stop him from having a piece. I tasted a sliver. It was O.K. I used canned cream cheese frosting, so that made it a bit too sweet. Next time, I'd make my own frosting and tone it down a bit.
The evil Red Velvet Cake.
Red Velvet Cake
2 1/2 c. flour
1 1/2 c. sugar
1 T. unsweetened baking cocoa
3 t. baking powder
1 t. salt
1 1/2 c. vegetable oil
1 c. buttermilk
1 T. white vinegar
1 t. vanilla
2 bottles (1 oz. each) red food color
Frosting: 2 containers Betty Crocker Whipped cream cheese frosting (or make your own)
Heat oven to 350 degrees. Grease two round cake pans with shortening; lightly flour.
In large bowl, beat all cake ingredients together with electric mixer on low speed 30 seconds, then medium speed 2 minutes. Pour batter in pans.
Bake 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes in pans; remove from pans on cooling racks. Cool completely, about 1 hour.
Brush off all loose crumbs from cake layers. Place 1 cake layer, bottom side up, on serving plate; spread with 1 cup frosting. Top with second cake layer, bottom side down. Spread thin layer on sides of cake. Spread remaining frosting evenly on top and sides. Store in refrigerator.