During World War II some vital baking supplies (sugar and butter) were rationed. It was during this time that bakers discovered that adding beets or beet juice to their cakes acted as a filler and kept the cakes moist. In addition, the red from the beets made the cakes more appealing to eat . Today there are many red velvet recipes that are authentic to its ancestors and actually call for beets
There are many theories about the origin of our colorful “Red Velvet Cake.” Although, there are no clear answers it is safe to say that it came on the scene in the US. between the 1920s and the 1950s.
Here are some of the most popular theories.
1. The Adams Extract Co. say they created the “original” Red Velvet cake in the 1920s.
2. The Waldorf Astoria Hotel in New York City also claims it is the birthplace of the Red Velvet cake in the 1950s when it was popular dessert on their menu.
3. Yet another group of bakers argue that the Red Velvet cake started in the south.
- 1 box red velvet cake mix Preheat 350°
- 3 eggs Bake 30-35 mins.
- ⅓ cup vegetable oil
- ½ cup butter
- 12 ounces semi-sweet chocolate chips
- 1 14 ounce can sweetened condensed milk
- 2 single pie crust
- Prepare cake mix according to instructions on back
- Mix well and pour into 2 single pie crust
- In medium saucepan, combine butter, 10 ounces of chocolate chips (use the rest for garnish) and sweetened condensed milk.
- Stir (medium heat) until smooth and pour over pies.
- Garnish with extra chocolate chips!