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Steve Gilliard, 1964-2007

It is with tremendous sadness that we must convey the news that Steve Gilliard, editor and publisher of The News Blog, passed away June 2, 2007. He was 42.

To those who have come to trust The News Blog and its insightful, brash and unapologetic editorial tone, we have Steve to thank from the bottom of our hearts. Steve helped lead many discussions that mattered to all of us, and he tackled subjects and interest categories where others feared to tread.

Please keep Steve's friends and family in your thoughts and prayers.

Steve meant so much to us.

We will miss him terribly.

photo by lindsay beyerstein


Red Velvet Cake

Since this came up....

Recipe: Red Velvet Cake

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Published: February 14, 2007

Adapted from "The Confetti Cakes Cookbook" by Elisa Strauss (Little, Brown, to be published in May).

Time: 90 minutes, plus cooling

1 tablespoon unsalted butter
3½ cups cake flour
½ cup unsweetened cocoa (not Dutch process)
1½ teaspoons salt
2 cups canola oil
2¼ cups granulated sugar
3 large eggs
6 tablespoons (3 ounces) red food coloring
1½ teaspoons vanilla
1¼ cup buttermilk
2 teaspoons baking soda
2½ teaspoons white vinegar.

1. Preheat oven to 350 degrees. Place teaspoon of butter in each of 3 round 9-inch layer cake pans and place pans in oven for a few minutes until butter melts. Remove pans from oven, brush interior bottom and sides of each with butter and line bottoms with parchment.

2. Whisk cake flour, cocoa and salt in a bowl.

3. Place oil and sugar in bowl of an electric mixer and beat at medium speed until well-blended. Beat in eggs one at a time. With machine on low, very slowly add red food coloring. (Take care: it may splash.) Add vanilla. Add flour mixture alternately with buttermilk in two batches. Scrape down bowl and beat just long enough to combine.

4. Place baking soda in a small dish, stir in vinegar and add to batter with machine running. Beat for 10 seconds.

5. Divide batter among pans, place in oven and bake until a cake tester comes out clean, 40 to 45 minutes. Let cool in pans 20 minutes. Then remove from pans, flip layers over and peel off parchment. Cool completely before frosting.

Yield: 3 cake layers.