<http://schema.org/description>
"Red velvet is what I like to call a \u201Cfeature\u201D cake. It\u2019s the dessert that everyone oohs and aahs over-it\u2019s tall, dark, and handsome, with deep crimson cake layers and a thick coating of cream cheese frosting above, around, and between. It\u2019s about as southern as a cake can be, and I don\u2019t know anyone from Georgia to Texas who doesn\u2019t have a granny who makes \u201Cthe best\u201D one.\n\nNow brace yourselves-mine veers from tradition. While customarily just a couple of tablespoons of cocoa get added to the batter, I throw in a whole one-half cup, giving the cake this delicious devil\u2019s food-like flavor and a deep crimson color. It\u2019s really rich and decadent, and even big eaters will be all set with a small slice. Unlike many cakes that dry out over time, this one just continues to get better, moister, and more delicious the longer it sits in the fridge. So don\u2019t be too shy to bake a cake for four (or two) devotees-you\u2019ll be enjoying it for days to come."^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.cookstr.com/recipes/red-velvet-cake-4>