All used red food coloring. The reaction of acidic vinegar and buttermilk tends to better reveal the red anthocyanin in cocoa and keeps the cake moist, light, and fluffy. This natural tinting may have been the source for the name "red velvet", as well as "Devil's food" and similar names for chocolate cakes. INGREDIENTS Maida, Cocoa, Salt, Baking Powder, Sugar, eggs, vanilla extract, Coconut Oil, Chocolate Chips, Choco Bar.
