I tried this recipe because I liked that there was detail on history and what makes it moist which is what I wanted because the last recipe I tried was dry and with no flavour. I also added 4 tsp of red food colour to give it that rich red colour and it brought out the velvety texture. I followed the directions accordingly and the outcome was phenomenal! The only thing I suggest (it was not mentioned) is for the frosting, if your cake is still cooling, keep the frosting in the refrigerator so it doesn't melt.
My guests LOVED it! It was definitely very moist and just the right amount of colour - I was very happy with the result! I HIGHLY recommend this recipe and for sure it will be part of my recipe collection :)
on Friday, December 24, 2010