Red velvet cake is no doubt a sourthern staple. Although its history dates prior to the 15th century, and well before the birth of The United States, this irresistible delicacy became synonymous with Southern Desserts in the 1920’s. Back then, beet juice was added to enhance the slight color reaction between the cocoa and acidic ingredients, resulting in its famously vibrant red hue. And Southerners distinguished its soft and delicate “velvet” texture, achieved by adding cocoa, from more dense sponge and pound cakes. Now days, the color is enhanced with food coloring, but its signature red color still serves as a sign that says “STOP and Eat Me.”