The original recipe comes from “Fine Cooking”, the October/November 1994 edition. Steven Payne made it for us which was quite nice. The original called for a light butter shell, which was then changed by a recipe that Michelle likes. No spices were in the original.

A very tasty Red Velvet Cake.

Ingredients cake: 1 c. butter, room temp 3 c. light brown sugar, packed 4 eggs 2 tsp. vanilla 3/4 c. unsweetened cocoa powder 1 T. baking soda 1/2 tsp. salt 3 c. sifted cake flour 1 1/3 c. sour cream 1 1/2 c. hot coffee frosting: 8 T. butter, room temp 16 oz. cream cheese,…

This is our go-to, quick cake recipe. It is technically vegan, but it is not vegan by design. It’s simply lovely. We think it comes from World War II-era cooking when there was a lot of rationing. We have seen variants of this recipe from around the US and Poland.