FoodAdapted from Wikipedia
A food writer once called red velvet cake "the Dolly Parton of cakes".
Angie Mosier, a food writer in Atlanta, told The New York Times in 2007: "It's the Dolly Parton of cakes: a little bit tacky, but you love her." At the time she was a board member of the Southern Foodways Alliance at the University of Mississippi.
Sources
- Red velvet cake Wikipedia
- So Naughty, So Nice (Florence Fabricant, 14 February 2007) The New York Times (archived by the Wayback Machine)
Adapted from Wikipedia's article Red velvet cake, first featured in its "Did you know" section, text available under CC BY-SA 4.0. Browse reworded it after checking the sources above; this fact's text is offered under the same licence.
What the wording keeps
- one food writer's description, quoted in The New York Times, 2007
Checked against its sources by an AI research agent on 4 November 2026; not yet reviewed by a person.
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