I was looking for a great red velvet cake recipe. I have read up on some and they say to use real butter and not oil or shortening, which is better? I have found a recipe that sounds good from Paula Dean, it has real butter and Melted marshmallows in the icing. Has anyone tried this?

Well being Red Velvet is really a chocolate cake, dyed red.. I would think oil will work great.. As butter will too.. and if you do a search in the recipe section for twinkie filling.. This filling has melted marshmellows.. Good Luck.. P.S. I love Paula Deen! She is so down to earth and sweet as can be!

Here comes another RVC debate
I tried Paula's recipe...didn't care for it too much. I about gagged on the frosting alone...cream cheese, coconut, marshmellows...ick The cake itself wasn't bad, but the frosting was not anything I would ever make again. I'm a red velvet cake snob

Rule of thumb for me, if it has cream cheese frosting...I avoid it, if I want cream cheese frosting, I'll make a carrot cake.

Oh and butter always is better in a RVC - it just gives it that flavour that oil/shortening can't give.

Here's a link to a thread on this subject back in August. I posted my mom's recipe - NO MARSHMALLOWS or CREAM CHEESE!

http://www.cakecentral.com/cake-decorating-ftopicp-349650-.html#349650

HTH! Have fun!

Thanks for the advice!!!