Better than a poke in the eye with a stick - way better
Ingredients: Pinnacle's Cake Vodka, Creme de Cocoa, Chocolate Milk, Red Food coloring, Cream Cheese Frosting, Red Sprinkles
Red Velvet cake is a very popular Southern dessert (remember the Red Velvet Armadillo Groom's Cake in Steele Magnolias?) and it is, technically, a chocolate cake recipe where the red coloring comes from added food coloring. However, the original recipes used cocoa that was not "Dutch Processed" where the natural red of the cocoa powder, reacting to the acid of the vinegar and buttermilk, would have been more pronounced, possibly this was the source for the name "Red Velvet".
During World War II and the food rationing bakers often used boiled beets to enhance the color of their cakes and this would have given the cake a very rich, deep red color as well.
Most recipes these days use food coloring, and I have done the same in my martini recipe simply because there is no liqueur of the deep red color that would have enhanced the true Red Velvet Cake flavor of this martini.
Of course, no respectable Red Velvet Cake these days is complete without the requisite cream cheese frosting so I have used this as my garnish and rimming ingredient.
Here's an easy little tip for piping on the cream cheese:
Grab yourself a small baggie, spoon in softened cream cheese frosting, cut a tiny little tip off the corner and simply pipe it on the rim of your glass in a wiggly line.