I would love to know a healthier alternative to the large amount of red food coloring used in a red velvet cake - 2 ounces per cake. With the cocoa in the cake batter, the red needs to be pretty strong.
COMMENT FROM DEBRA: I've never made a red velvet cake myself, but just watched Paula Deen make one the other day on television. Hers only had one tablespoon of cocoa, so the red didn't have to cover the darkness of the chocolate. You might try one of the natural food colors I mentioned above--or just make the cake without the color. It will taste the same.