Red Food Coloring Alternatives For Red Velvet Cake
Decorating By djs328 Updated 28 Jul 2008 , 5:38pm by frostingfairy
Personally, I hate the stuff myself, but I'm pretty sure that McCormick's Liquid Red color (taste included) is just PART of the cake... 
General recipes for red velvet call for the use of the type of watery food color that you use to dye Easter eggs. The common amount is 2 TBSPS or 1 ounce.
I find that the watered down stuff is so minute in the cake that it imparts NO TASTE AT ALL.
I use a doctored Duncan Hines Red Velvet mix and it tastes great.
HTH
Rae
Americolor works the best, only a tiny bit will do the trick. I made a magenta cake just the other day for my friend and the icing turned bitter though. I mixed pink and red and used way too much color becuase I just couldn't get the color right. you won't have that problem if you just use a few drops though, that's all it needs anyway.
A vegetarian cookbook I use sometimes has a chocolate cake that uses pureed beet and beet juice for the liquid (similar to using prunes or applesauce). It gives the chocolate cake a reddish hue, but doesn't taste like beets. Beet juice is definitely more natural than food color 
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