Grandmother Paula's Red Velvet Cake

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i hate to write a bad review but i followed the recipe exactly i watched her make it on her show and the batter was thick mine was not i will try again to see if i did something wrong it would not cook because it stayed liquid in the center and it tasted like vinegar

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Very Good!! I was worried with some of the negative reviews I read, but mine turned out pretty good. I didn't realize I only had 1 oz. of red food coloring until it was too late, but it was red and it was good. My kids, and my parents loved it.

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This cake was very delicious and great tasting. It was easy and simple to put together thanks Mrs. Paula. This one is a keeper. Extremely moist and very flavorful.

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My cake was a flop. It rose and then fell. When I added the vinegar and baking soda it fluffed up, but then fell while in the oven. I don't know if I did something wrong. But very disappointed.

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AWESOME!
I've never really been a fan of red velvet cake, but I made this cake for my husband for Valentine's Day & I have now been converted! The icing is so good that I made an extra batch to spread onto bagels for breakfast...mmmmmmm. I will say that I thought 2 oz was alot of red food coloring to use, so I used about .5 oz and the color came out plenty red enough.
This recipe has been added to my cake collection. Maybe I'll make one tonight...hmmm........

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I loved the taste and consistency of this cake. Really moist and yummy. However, I used it for cupcakes and had the same problem as another reviewer; they pulled away from cup and shrunk in last minutes of baking. They looked horrible but tasted wonderful. I would say DON'T USE AS A CUPCAKE RECIPE, LAYER CAKES ONLY.

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I made this cake last night to take to a Kentucky Derby Party. The cake turned out really good, although I thought the icing was a little to heavy for this cake. I followed the recipie too. I think I might cut out the marshmellows altogether next time and just stick to a regular cream cheese icing.

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I tried making this recipe before my son was born. I'm not a novice baker, but this cake came out *flat* and heavy. I question combining the baking soda and vinegar before putting it in the cake, most other recipes have the baking soda in the dry ingredients and the vinegar in the wet ingredients, then mix the two together. What happens when you combine the vinegar and baking soda together is the chemical reaction occurs in the cup, releasing the carbon dioxide before it even gets to the batter. If you have them separate and then mix the dry ingredients with the wet, the chemical reaction happens in the batter, trapping the carbon dioxide bubbles so your cake is fluffier. Next time I'll try a different recipe, it tasted good, but was heavy.

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Cake was very dense, which I wasn't expecting. Thought it would be a bit more fluffy...but boy oh boy did it have a great taste. Because I like chocolate I added 2 extra tablespoons of cocoa and it was unbelievable. Definitely not a weight watchers cakes, but I know it can be lightened up with using some different healthier ingredients. I'm definitely going to give it another try. You'll love it!!!!

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Maybe I just don't like red velvet cake, but this was awful. I am an experienced baker, and I made it exactly according to recipe, except, like others I made a regular cream cheese icing. The cake was too dense, and somewhat dry in the mouth in spite of the two sticks of real butter. The texture just did not have the moist tender crumb I like in a cake. It looked beautiful and iced nicely, but the flavor was just plain weird, not enough chocolate to give it any of that flavor, and the vinegar and buttermilk seem to make it come out tasting almost bitter. I will look for another recipe, or work on tweaking the traditional one considerably!