Red Velvet Cake

Red velvet cake came into prominence in the early 1900’s, and the recipe I use hearkens back to the original, featuring cocoa and buttermilk, which makes this cake more than just “chocolate cake with red food coloring”. Even though “velvet” refers to the smooth texture of the cake, my non-dairy (pareve) cream-cheese frosting is definitely velvety as well, and adds just the right amount of sweetness to the dessert.