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.
April 10, 2013 in Food on Page C1
A simple recipe request sparked a recent red velvet immersion course. A grandmother called recently to ask for a red velvet recipe she could make for her grandson, who loves …