For most of my life, Red Velvet cake was just a weird armadillo-shaped gimmick from Steel Magnolias. Until I moved to Texas. Now, I get it. Mostly. I still can’t quite figure out why it is more red than chocolate, but it’s delicious all the same, thanks in large part to the cream-cheese frosting. I have a birthday party to attend this weekend, so I may be whipping up this crowd pleasing Red Velvet Sour Cream Bundtcake from wineandglue.com.
Photo credit: http://www.wineandglue.com