I must apologize for the sad excuse for a picture of this cake. I frosted this cake on Sunday afternoon after a full morning of choral performances at Manna. I think my brain was fried because I didn't photograph the unfrosted cake and I added the pecans later. So here is my picture of a cake that may or may not be red velvet (it really is). Anyway, I used Bobby Flay's recipe which substitutes red wine vinegar for some of the red food coloring. The result is an earthier red than usual. Both Nick and Bill gave it a roaring, "yes"! This will be my standard recipe from now on with, of course, Paula Deen's frosting: cream cheese and marshmallow creme. I'll be making another one in January for Cathy McDonald's birthday (oops, was that a surprize?). Hopefully then I will take better pictures.
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