Original recipe yields 16 servings
Based on a 2,000 calorie diet
This is a very rich cake, and the person before me was right. It is VERY dry. I added less than 1/4 cup veggie oil and baked at a temp of 350 degrees for 10- 15 minutes longer. It came out very ...
It was vary dry and crumbly. I used it for cupcakes and they didn't even come out as on peice. To top it off it was a little too sweet. Will be looking for another recipe.
This cake wasnt as dry as a few of the reviews have said but it could have been more moist. It definitely doesnt live up to the name "so moist" red velvet cake. Other then that it wasnt bad. If ...
In my opinion, any cake that calls for shortening is dry. I always sub canola oil for shortening or butter in a cake recipe. Also, you need 2 ounces of red food coloring to achieve the vibranc...
Cake was very dry, and it needed much more food coloring to achieve a vibrant red color. Will not be using this recipe again.
I added a little bit of oil to make it a little more moist but it was wonderful!
Absolutely the best Red Velvet Cake I have ever put in my mouth. The others must have done something wrong cause the one I made was moist and perfect!!