Rather than let an open bottle of red wine languish on the refrigerator shelf, blogger Deb Perelman, author of The Smitten Kitchen Cookbook
, uses it in place of the usual food coloring in a red velvet cake. The result—a rich, fudgy marriage of chocolate and wine—will leave you hopeful for more leftover Pinot Noir in the near future.
Printed from Oprah.com on Friday, May 24, 2013
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