For Thanksgiving, I was in a mood to make a Red Velvet cake; that is because I have made two pumpkin pies in the last two weeks and I haven't baked a cake in almost a month. I actually planned on making only red velvet cupcakes but there is always batter left over, so I used my heart shaped pan for the cake. The picture above is a slice of the red velvet cake with cream cheese icing and raspberries on top - so pretty! and really good. 
The picture at the top is a slice of the red velvet cake and my mascarpone pumpkin pie cheesecake. The slice doesn't really show the mascarpone layer on the bottom, but it's there.
So, I ended up with 24 cupcakes and a cake. It was my first time making the red velvet recipe and I must say I love the color. I guess the thing with this cake is mostly about the color; so red and rich looking. Even though the cake is good it doesn't really has a distinct flavor. I used a recipe that called for 1/2 cup of unsweetened cocoa and I thought I would get more of the chocolate taste, but not really. There were other two recipes I found in my books that called for only 2 tsps of cocoa. I am glad I went with the 1/2 cup, recipe I don't think I would like the other one.
The red velvet cake batter -beautiful rich red
Red Velvet Cupcakes just out of the oven
Red Velvet Cupcakes with Cream Cheese Icing and Raspberries
Here is a good tip when you are making a homemade pie crust with gingerbread cookies, as I did.
Pie Crust Tip - use a measuring cup wrapped in plastic wrap to press the crust on the pie dish. You will get an even crust and no messy hands.
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