As an aside, I use basically the same recipe for the cake rounds when I make german chocolate cake as I do when I make the red velvet cakes, only adding red gel to the red velvet batter until the color is really red.  To me, a consistentantly good, well-flavored, moist, well-textured cake is more important than even adding all the red to the batter, although I have to add that I suspect the different fillings probbly have more overal effect on the actual taste than the mount of red dye might have.  I think they tase the same, although the red DOES seem to look more appeling; I’d be interested in seeing a blind taste test on the two cakes as plain rounds to see if there is a noticable effect solely from the red dye.

Hmm…  interesting project for Wednesday night’s church meeting…