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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Gluten-free Red Velvet Cake Recipe

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This recipe for Gluten-free Red Velvet Cake, by , is from Sweet Thangs, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Terry Skoog


1 box Gluten Free devil's food cake mix
1 cup buttermilk
1 tablespoon gluten-free red food color
1/4 teaspoon baking soda
1/2 cup butter, softened
3 eggs
1 1/4 cups whipped cream cheese frosting (from 12-oz container)
Unsweetened baking cocoa, if desired

Heat oven to 350F (325F for dark or nonstick pan). Generously spray bottom only of 8- or 9-inch square pan with cooking spray (without flour).
In large bowl, beat cake mix, buttermilk, food color, baking soda, butter and eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes, scraping bowl occasionally. Pour batter into pan.
Bake 40 to 45 minutes or until toothpick inserted in center comes out clean. Cool on cooling rack 10 minutes. Run knife around edge of pan to loosen cake; remove from pan to cooling rack. Cool completely.
Place cake on serving plate. Frost top and sides of cake with cream cheese frosting; sprinkle with cocoa. Cut into 4 rows by 3 rows.




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