I’ve never made red velvet cake before…

But I really like this story in the NY Times today:

http://www.nytimes.com/2007/02/14/dining/14velv.html?_r=1&oref=slogin

Especially this quote: “‘It’s the Dolly Parton of cakes: a little bit tacky, but you love her,’ said Angie Mosier, a food writer in Atlanta and a board member of the Southern Foodways Alliance at the University of Mississippi in Oxford.”

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