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December 14, 2010

Classic Red Velvet Cake Recipes Replaced With Cookies, Brownies and Fried Chicken?

southernliving_dec2010.jpgMaybe it’s because the colors are so festive, but I just associate red velvet cake with this time of year. I envisioned recipe after tempting recipe for this classic in December issues of food and cooking magazines, but the closest I found were directions for Southern Living’s Red Velvet-Peppermint Cake–on an “extra” cover promoting one of the magazine’s cookbooks. Really?

All wasn’t lost, however. Just don’t expect to find the makings for the traditional cake. That said, here are some worthy variations on this festive treat.

Cooking With Paula Deen magazine: Who else would help save Christmas where red velvet is concerned? Her Red Velvet and White Chocolate-Chambord Trifles might not be the “real thing,” but I’d be willing to at least try this yummy concoction pictured on the November/December cover in fun cocktail glasses. Bonus for you cocoa lovers: There’s also a recipe for Chocolate Velvet-Espresso Trifles.

Taste of the South magazine: For a convenient handheld treat, these Red Velvet Sandwich Cookies may just be the ticket. In the December/January issue, the end result shows thicker (presumably more cake-like) cookies complete with cream-cheese filling (recipe included).

Every Day With Rachael Ray magazine: The December/January issue marked the fifth anniversary of the celebrity chef’s publication, and Ray marked the occasion with a cake for each year. For the grand finale, all five were stacked together. The treat at the top? Red Velvet Cupcakes With White Chocolate Frosting.

Southern Living foodnetwork_dec2010.jpgmagazine: Many thanks to this popular Southern authority for not one, but two red velvet recipes. No, they weren’t for cakes, but the Red Velvet Soufflés With Whipped Sour Cream and (especially) the Red Velvet Brownies in the December issue definitely look like worthy substitutions.

Food Network Magazine: If it seems like food magazines intentionally chased “something different” from classic red velvet, then perhaps no one went from one extreme to the other more than this popular title. The December issue details San Francisco restaurant American Cupcake’s top-selling Red Velvet Fried Chicken (dipped in red velvet batter, coated in red velvet cupcakes and, you guessed it, deep fried) served with cream cheese garlic mashed potatoes (a play on the frosting). And, just in case you’re wondering, the unusual dish sells out daily.



About the Author

Michelle Ryan
Michelle Ryan
Michelle Ryan is obsessed with good food, great shoes and Alabama football way down South in Savannah, Georgia. She hasn’t met a kitchen gadget she hasn’t at least thought about buying (trying them is another story) and devotes her time to Bikram Yoga, baking and trying to overcome long-held finicky eating habits.




  • http://twitter.com/SummerH Summer Huggins

    I love red velvet cake! Well, I love Mom’s red velvet cake. She makes it almost every year for my birthday. I love hers so much that I can’t even order it from restaurants or bakeries knowing it won’t measure up. I’ve never tried to make one myself though…

  • Anonymous

    I made one a few years ago using my aunt’s recipe, and it was delicious! Then last year, I used her cake recipe plus directions from Bakerella’s blog (www.bakerella.com) to make red velvet cake balls. Also good. I’m having a hard time imagining the red velvet fried chicken though!

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