April 10, 2013 in Food
Lorie Hutson photo

Old-fashioned Red Devil’s Food Cake, left, barely gets a tinge of red from the chemical reaction between acid and alkaline ingredients in a recipe from The Spokesman-Review’s Dorothy Dean’s Homemakers Service in 1936. Red Velvet Cake was popularized later in a leaflet from 1962 and called for 2 ounces of red food coloring to achieve the deep red color.

 
 
 
 

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