Ron the Baker
Member since Oct 2011
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Reviewed Southern Red Velvet Cake
Apr 2, 2013 in Food Network Community Toolbox on FoodNetwork.com
“The only thing I altered in this recipe was to use cake flour instead of all-purpose and use 1 tablespoon of cocoa instead of 1 teaspoon. The texture was truly very velvet like and baked evenly all the way through. Baked it in three 9" pans at 325 and they were done in 21 minutes. Each layer about 1-1/4" and was nice and flat on top.