Thank you so much for your mother’s Red Velvet Cake recipe. I followed it exactly but accidentally put two tablespoons of cocoa instead of the one tablespoon as listed in your email. It didn’t affect the taste of the batter but I wouldn’t recommend licking the bowl. The batter isn’t as sweet as the prepacked cake mixes.
In addition, could you please double check the amount of red food coloring called for in the recipe? The 2 oz. suggested is an entire bottle! (Cool Jerk was a bit freaked out — but not enough to stop him from eating one as soon as it cooled down.) So I took a chance with only using four tablespoons of food coloring which was approximately half a bottle and the batter was a bright red.
I didn’t have any round cake pans and used the batter to make cupcakes instead. The recipe made a dozen regular cupcakes and three dozen minicupcakes which I shared with friends. As for the frosting, I did not use the recipe included since it included walnuts — Cool Jerk is allegic to walnuts — a whipped cream cheese frosting was used in replacement. It was still delicious and every Red Velvet cupcake had here in Los Angeles includes some kind of cream cheese topping so there wasn’t much of a difference of what I’m used to having.
I hope you’re doing well. I look forward to showing you and my brother around Los Angeles again and maybe we can go to a few cupcake places. Perhaps we’ll even have another Dr. 90210 sighting in Beverly Hills.