Red Velvet Cake

I'm baking a Red Velvet Cake for a friend's birthday today.  Let's just say that red velvet is the only cake that makes me wince every time I bake it.  Why?  Because it looks like I've pureed a small animal in my mixer.

I've always been skeptical of red velvet.  I think it's the "red headed step child" of chocolate cake and yellow cake.  My personal belief about the origin of red velvet is this:

Once upon a time, there was a baker.  This baker was making a chocolate cake, but realized while measuring the ingredients, that there was only a quarter of the cocoa that was needed.  "Oh No!" the baker cried, "I've already put in that cocoa, and I don't have time to get some more!"  Frantic, the baker tore through the kitchen and found red food coloring.  "Maybe this will mask the color of the cocoa so people won't think I've skimped on the cocoa.  I've got it, I'll put in the same amount of food coloring as the cocoa.   That'll definitely mask the color of the cocoa."  So, the baker finished the cake, and when the cake came out of the oven, the texture reminded the baker of the way velvet looks, thus calling it "Red Velvet Cake."  The End.

You're probably wondering why I think it's the "red headed step child" of chocolate cake and yellow cake. One:  You add a little cocoa to a yellow cake recipe.  Two:  You add the same volume of red food coloring as the cocoa.  Yeah, now you know the dirty little secret.

Maybe I should try a red velvet cake recipe that uses beets instead.