Crushed velvet cake
Cakes
This started with a 50th birthday, and a request for red velvet cake. My friend wanted red velvet and she specifically wanted it RED. I made it (the first time) with a natural food dye, and the cake came out more sort of auburn than red - it was pretty but not RED. Then the recipe I was working from didn't make enough icing so the auburn was peeking through, and I didn't pay close enough attention to the layers and the whole thing was slightly tilted. My husband laughed and said "That's not red velvet, that's crushed velvet!" - which got me to thinking ... <br />For my crushed velvet cake I decided to swap the vegetable oil for olive oil, use dark cocoa powder, no dye at all, a hint of orange, and a whiff of honey. I consulted with Hardlikearmour (I always do - she gives the best ideas!) and she suggested marmalade. It is delicious. And that is how a cake is born. <br />** NOTE - I am proud of this cake because I did adjusting and planning and BAKING which is kind of scary and it came out great! ** <br />** I re-made the red velvet with real red dye and extra icing and it was very red and delicious **
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