9" round Red Velvet Cake, frosted with creamcheese and walnut topping. This is a very interesting cake, it's a red coloured chocolate cake with dense velvety texture. A little tangy from the sourmilk and white vinegar. The first recipe I tested didn't quite meet my expectation, it was dry, bland and too tangy. I tested several more recipes until I found the perfect one that uses sourmilk. I just love it, it's moist and has a rich flavour. The sourmilk makes the cake moist. It must always be stored in the fridge and is best eaten slightly cold. Not too cold because it will be hard. Take it out of the fridge about 1 hour before serving.
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