"I have been searching for a perfect red velvet recipe for some time now. This hits the mark (and then some)! Once you get the hang of converting ounces to cups, its a breeze. The cream cheese frosting is sweet and creamy but without being overwhelming.

A quick tip: 1 cup = 8 ounces. 2 tbs = 1 ounce."

"This recipe was DELISH. I decided to make it as a go-to Christmas party gift this year. It is imperative that you use cake flour... A lesson I learned with my first test run. It's moist, flavorful and a definite crowd pleaser. Take the time to zest the orange by hand (with a paring knife). I found that slightly larger orange zest pieces gave it a nice kick. "

"After baking so many great recipes from Food Network, this Red Velvet cake just fell short. I followed the recipe with the exception of using 1oz. of red food coloring instead of 2 ozs. (which was more than enough as the cake was perfectly red). I will say is that the cake was moist. The flavor of the red velvet did not come through and the icing was absolutely awful. It was runny and tasted like butter. I am certainly glad that I didn't waste my time baking this next week for Easter. "