Oooh, blueberry cake and lemonade, those sound really good together
I thought red velvet cake originated at Eaton department store of Canada in the 1950's. I've had it as typical cake batter (mild cakey flavor) with cream cheese frosting to set off the red color, but I've also seen a couple of recipes for it with cocoa powder in the batter. PTers, does anyone else know more about it than I do?
Thanks,
elyse
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