Red velvet cake, once an idiosyncratic specialty of the Southeastern United States, has made the big time, appearing on chain menus across the country and morphing along the way — appearing as waffles, pancakes, and doughnuts, as well as in beverages. Red velvet appeared on 23 percent more menus in 2013 than in 2012, according to menu research firm Datassential. Since 2005, its mention on menus has grown by 500 percent. Although the exact origin of red velvet cake is difficult to ...

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