Red Velvet Cake with History

Directions

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   2 1/4 c Cake flour 1 t Baking soda 1 t Salt 1/4 c Baking cocoa 1 1/2 c Sugar 1 1/2 c Oil 2 Eggs 2 ts To 1 oz of red food color 1 t Vanilla 1

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   James Beard outlines in his American Cookery that there is really 3 varieties of red velvet cake, recipes being different in the use of butt

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   The redness of the cake comes from red food color despite the chemical reaction of baking soda, vinegar , buttermilk and cocoa which cause a

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   This cake is moist and red with a velvety texture and the flavor nondistinctive as is most red velvet cakes

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   Red Velvet cake is also cultural as recipes differ in community cookbooks accross America even as to the type of frosting for the cake

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   The moistest cake is one made with oil and cake flour.The amount of food color is up to you.Start with 2 teaspoons as a base

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   The above recipe comes from:" Celebrating Our Mothers' Kitchen", a fundraising cookbook published by The National Council for Negro Woman

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   with paper.In a large bowl combine flour, baking soda, cocoa and salt