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    You are in: Home / Recipes / Grandmother Paul's Red Velvet Cake (Paula Deen) Recipe
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    Grandmother Paul's Red Velvet Cake (Paula Deen)

    Total Time:

    Prep Time:

    Cook Time:

    55 mins

    30 mins

    25 mins

    Renegade Chef's Note:

    From The Lady and Sons Savannah Country Cookbook. This is definitely not a traditional Red Velvet cake, but it's very moist and sweet and it was highly complimented when I made it for my family. Some people sub a container of marshmallow creme for the mini marshmallows. I have seen versions of this recipe with 9" rounds and 8" rounds--I used 8". UPDATE: Other sources on the web, including Food Network and Paula Deen's site, list 2 Tablespoons of cocoa rather than the 1 tsp listed in the cookbook. I also have a penciled note on my copy saying to add 1/2 cup applesauce (for moistness).

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    Ingredients:

    Servings:

    Units: US | Metric

    For the cake

    For the icing

    Directions:

    1. 1
      For the cake:.
    2. 2
      Preheat oven to 350.
    3. 3
      Beat eggs; add sugar and butter and cream.
    4. 4
      Mix cocoa and food coloring, then add to creamed mixture.
    5. 5
      Sift flour and salt together.
    6. 6
      Alternately add flour/salt mixture and buttermilk to creamed mixture. Blend in vanilla.
    7. 7
      In a small bowl, combine soda and vinegar, then add to mixture.
    8. 8
      Pour into three 8-inch greased rounds.
    9. 9
      Bake for 20 - 25 minutes.
    10. 10
      For the icing:.
    11. 11
      Cook egg whites, sugar, water and corn syrup in double boiler for 5 minutes and beat.
    12. 12
      Add marshmallows; stir until melted.
    13. 13
      Fold in coconut and pecans.
    14. 14
      Spread between layers and on the tops and sides of the cooled cake.

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    Ratings & Reviews:

    • on February 25, 2010

      55

      I used Paula's recipe, and it was fabulous. I didnt think it needed all of the red coloring... And, the recipe I saw used marshellow fluff, and that worked good. Both the cake and the frosting are amazing...

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2009

      45

      The cake tasted great, but I had a moment of confusion when i realized halfway thru the prep that the recipe never said when to add the vanilla (i added it at Step 6). I didn't have time to prepare a layered cake, so I poured the batter into a large casserole dish; well, what I didn't factor for was that this would about triple the cooking time! So no idea really how much time I saved or wasted doing it that way. I passed on the proposed Marshmallow Creme frosting and instead used Kittencal's White Chocolate Buttercream frosting (#130623). WOW! What a yummy pairing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 11, 2008

      55

      Awesome cake - and very moist. I have been baking red velvet cakes for years. Sometimes they would be quite dry, but still good. This recipe was very moist. I used my own favorite frosting recipe, but the cake recipe will be my new standby every time I bake one!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Grandmother Paul's Red Velvet Cake (Paula Deen)

    Serving Size: 1 (104 g)

    Servings Per Recipe: 16

    Amount Per Serving
    % Daily Value
    Calories 461.0
     
    Calories from Fat 175
    37%
    Total Fat 19.4 g
    29%
    Saturated Fat 9.8 g
    49%
    Cholesterol 57.5 mg
    19%
    Sodium 318.0 mg
    13%
    Total Carbohydrate 69.7 g
    23%
    Dietary Fiber 1.3 g
    5%
    Sugars 49.9 g
    199%
    Protein 4.4 g
    8%

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