Ask ten experts about the origins of this bright red chocolate cake with creamy white icing, and you'll get at least six different answers. One legend is that it was first served at New York's Waldorf Astoria Hotel in the 1920s (some say it was the 1950s). Others swear that red velvet cake has its roots in southern cooking. The flavor isn't strongly chocolate; the ratio is typically 2 tablespoons cocoa powder per 21a
From THE NEW FOOD LOVERS COMPANION, Fourth edition by Sharon Tyler Herbst and Ron Herbst. Copyright © 2007, 2001, 1995, 1990 by Barron's Educational Series, Inc.
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