Steps to make MTS Red Velvet Cake Butter

 

Taste Test: MTS Red Velvet Cake Whey

Video taken from the channel: PhysiquesOfGreatness


 

Red Velvet Cake with Cream Cheese Frosting

Video taken from the channel: Cafe Delites


 

How To Make The Amazing Red Velvet Cake!

Video taken from the channel: Savor Easy


 

How to Make Red Velvet Cake

Video taken from the channel: Preppy Kitchen


 

Red Velvet Cake Recipe | How to Make Red Velvet Cake

Video taken from the channel: The Cooking Foodie


 

How to make the Best Moist Red Velvet Cake

Video taken from the channel: Kitchen’s Corner with Catherine


 

How to make a REAL Red Velvet Cake from scratch

Video taken from the channel: Sugar Geek Show


Preheat oven to 350°F (180°C). Butter and flour 3 (8-inch) round cake pans. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and sugar at medium speed until fluffy. Beat brown sugar and butter together in a bowl until light and fluffy, about 5 minutes.

Add eggs one at a time, mixing thoroughly before each addition. Blend in the flour mixture and buttermilk in 3 additions until fully combined. Let mixer run on low for 5 minutes.

A lot of people associate red velvet cake with cream cheese frosting – and since I never met a cream cheese frosting I didn’t like, that’s A-OK with me – but our old fashioned family recipe for red velvet cake. For the Cake. 320g plain flour; 350g caster sugar; 300ml vegetable oil; 250ml butter milk; 2 eggs; 3 tsp vanilla extract; 2 tbsp coco powder; 1 tsp white vinegar; 1 tsp baking soda; 1 tsp baking powder; 60g red.

Make a paste out of the cocoa and food coloring, then add to cream. In a separate bowl, use a whisk to blend the food coloring into the cocoa. Fun Fact: The original red velvet cakes got their color because imported cocoa was actually red tinted. The food coloring came later.

Red velvet is made with vinegar and buttermilk, which react with baking soda to make it rise. The red color comes from the reaction between the cocoa powder and the acidic vinegar/buttermilk. For a brighter shade of red, you can add red food coloring. Unlike red velvet, most chocolate cakes are made with baking powder and don’t contain food.

Make a paste of cocoa and red food coloring; add to creamed mixture. Mix salt, 1 teaspoon vanilla, and buttermilk together. Add the flour to the batter, alternating with the buttermilk mixture.

I came across this recipe for red velvet cake by Rachel Cheatwood 2 1/2 cups White Lily self-rising flour. 1 teaspoon baking soda. 1 1/2 cups sugar. 1 1/2 cups vegetable oil. 2 large eggs, lightly beaten.

1 teaspoon white vinegar. 1 teaspoon pure vanilla extract. 1 cup whole buttermilk.

2 1/2 tablespoons red food coloring. Many cake mixes call for adding vegetable oil, water and eggs to dry ingredients. For a richer flavor, substitute equal quantities of melted butter for the oil. Adding an extra egg is one way to add density.

Substitute the water with equal parts milk, or in the case of red velvet cake, buttermilk. Add buttermilk, vinegar, and red food coloring, beating to combine. Add remaining dry ingredients.

Divide batter between prepared cake pans and bake until a toothpick inserted into the middle.

List of related literature:

Put 2 sticks of softened butter into a large mixing bowl, gradually add 2 cups of sugar, and blend thoroughly to a light, creamy consistency.

“Southern Food: At Home, on the Road, in History” by John Egerton, Ann Bleidt Egerton
from Southern Food: At Home, on the Road, in History
by John Egerton, Ann Bleidt Egerton
University of North Carolina Press, 1993

Place the butter and oil in a large mixing bowl and beat with an electric mixer on medium-low speed until creamy, 1 minute.

“The Dinner Doctor” by Anne Byrn
from The Dinner Doctor
by Anne Byrn
Rodale, 2004

Gradually add the cream mixture and vanilla to the butter mixture, and beat on medium speed until smooth, about 2 minutes.

“Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook” by Daly, Siri
from Siriously Delicious: 100 Nutritious (and Not So Nutritious) Simple Recipes for the Real Home Cook
by Daly, Siri
Oxmoor House, Incorporated, 2018

Beat the butter, brown sugar, and granulated sugar together in a large bowl with an electric mixer set on high speedjust until smooth and beginning to turn pale, about 1!/2 minutes.

“The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery” by Karen Mitchell, Sarah Mitchell Hansen, Rick Rodgers, Frankie Frankeny
from The Model Bakery Cookbook: 75 Favorite Recipes from the Beloved Napa Valley Bakery
by Karen Mitchell, Sarah Mitchell Hansen, et. al.
Chronicle Books LLC, 2013

Using stand mixer fitted with whisk, whip butter, cream, vanilla, and salt together on medium-high speed until smooth, 1 to 2 minutes.

“The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.” by America's Test Kitchen
from The How Can It Be Gluten Free Cookbook: Revolutionary Techniques. Groundbreaking Recipes.
by America’s Test Kitchen
America’s Test Kitchen, 2014

CHOCOLATE BUTTER CREAM in large bowl, with mixer at low speed, beat 2 cups confectioners’ sugar, 9/4 cup margarine or butter, softened, and 1 teaspoon vanilla extract until almost combined.

“Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques” by Susan Westmoreland
from Good Housekeeping Step-by-step Cookbook: More Than 1,000 Recipes, 1,800 Photographs, 500 Techniques
by Susan Westmoreland
Hearst Books, 2008

In the stand mixer, combine the flour, salt, and 6 tbsp/85 g butter and beat on low speed for 6 to 8 minutes, or until the butter is completely mixed into the flour and the mixture resembles olamp sand.

“Flour, Too: Indispensable Recipes for the Cafe's Most Loved Sweets & Savories” by Joanne Chang, Michael Harlan Turkell
from Flour, Too: Indispensable Recipes for the Cafe’s Most Loved Sweets & Savories
by Joanne Chang, Michael Harlan Turkell
Chronicle Books LLC, 2013

Add about half of the buttermilk mixture to the butter-flour mixture and beat on medium-high speed for about 1 minute, or until the mixture is light, fluffy, and pale.

“Flour: A Baker's Collection of Spectacular Recipes” by Joanne Chang, Christie Matheson, Keller + Keller
from Flour: A Baker’s Collection of Spectacular Recipes
by Joanne Chang, Christie Matheson, Keller + Keller
Chronicle Books LLC, 2011

Make the crust: In a stand mixer fitted with the paddle (or in a large bowl if using an electric hand mixer), beat the butter, granulated sugar, vanilla, and salt on medium-high speed, stopping to scrape down the sides of the bowl, until fluffy and lighter in color, 3 to 5 minutes.

“Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible” by Erin Gardner
from Procrastibaking: 100 Recipes for Getting Nothing Done in the Most Delicious Way Possible
by Erin Gardner
Atria Books, 2020

Substitute browned butter for melted butter; melt butter in 10-inch skillet over medium-high heat, then continue to cook, swirling pan constantly, until butter is dark golden brown and has nutty aroma, 1 to 3 minutes; add immediately to bowl with sugar and cream cheese.

“The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes” by America's Test Kitchen
from The New Family Cookbook: All-New Edition of the Best-Selling Classic with 1,100 New Recipes
by America’s Test Kitchen
America’s Test Kitchen, 2014

Alexia Lewis RD

Registered Dietitian Nutritionist and Certified Heath Coach who believes life is better with science, humor, and beautiful, delicious, healthy food.

[email protected]

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92 comments

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  • Question: some of your recipes in your video differ slightly from the online printable form; which do you recommend? I’ve been following the video ones.

  • I would like to make this one…but I would like the measuring in cups… I’m just starting in this and don’t know much of ounces and grams!��

  • Can you substitute the all purpose flour with cake flour? Very informative vidio thank you and the cake looks delicious cant wait to make it ��

  • Big ups to the big homie Chris. Always great videos with his honest reviews and opinions. Funny thing is my mother always use to make that 7UP pound cake.. My favorite. Be Easy POG

  • Hello Dear. I baked the cake. Turned out yummy ���� but it sunk in the centre. I followed the recipe exactly but dont know what went wrong. ��

  • I love watching your video. I am not good at baking cakes but your videos and recipes, it really helps me a lot to know how to bake a cake.. I bake a cake already for my son’s birthday. By just following your instructions and measurements, i did it!! And my son really happy with the cake I’ve made for him. Thank you so much for your generosity by sharing your recipes. May God bless you and grant all you’re hearts desire. Thank you so much.

  • Hi Liz! I don’t have buttermilk so to substitute I mixed whole milk and a tbsp of vinegar. Do I add the additional tbsp of vinegar as the recipe calls for? Thanks

  • I really wanted to love this recipe but it turned out so dry! i think it’s missing oil? all other red velvet recipes include oil. I’m not sure what it was but something is off in the recipe.

  • Hate Red Velvet cake. It’s not a thing. Every other cake tastes like and is named after a flavor. Red Velvet is a cloth. The taste is sweet but has no discernable flavor. This exasperates me. Then they try to bullshit you with cream cheese frosting. That clearly belongs on a carrot cake. Jerks!

  • Hi.I am Nitha from Kerala,India,I have a humble request to you
    Can you please tell me how many grams is 1 cup.I am really interested in making this cake.

  • None of yall that are getting paid by Chris are worrying about where his money goes. Don’t you have your own money you should be making and worried about? 

  • i was kinda wondering if my buttermilk is made out of homemade buttermilk (whole milk and vinegar/lemon), should I add another tablespoon of vinegar to it?

  • Chris PLEASE keep Vince around! As if your vids aren’t entertaining enough, the hate on Vince alone is enough to make sure I check out every single video. 

  • Idk why u guys are bitchin anyway because when Vince makes videos yall dislike em and when he doesnt yall just bitch about how much work he doesnt put in and write about it in the comments section. Yall just need to get yalls own lives….you honestly think Chris Jones cares about the money?..he does this shit because he enjoys it…its a lifestlye and vince helps him. Chris aint stressin so yall need to quit stressin for him. I mean DAAAYUMMM!!!

  • After watching 8-10 red velvet cake tutorials I finally decided to go with this one. As it was my first baking experience I was very nervous. The cake I baked was super delicious and looked like a professional one. Many thanks to you!

  • Hi;please give options for eggless red velvet cake with measurements, & can we use normal food colours available or some special brand ones,please reply soon.,Thank you!

  • Hello Catherine��
    Would like to ensure
    1. If the butter You melt first then measure or measure then melt??
    2. And if I use Salted butter and omit salt in your recipe will that work??

  • Color is so rich perfect �� I definitely have to try this as I feel positive that this might come out nice. Saw many videos wasn’t convinced to try. Can I know the brand name of the food color pls?

  • Hi nice recepi i tried ur white velvet cake before taste great… I am actually wondering, i see alot of red velvet cake recipe tht needs to cream butter sugar and then add others ingredients…. so yours is a diff way…. actully whats the difference? what hpnds if i cream the butter and if dont like urs? thanks

  • hi! Just found out ur channel today! This looks very delish and im going to try and bake this cake!! And you definitely deserves more subs!!! love u!! ��

  • CJ create a protein powder. Just make sure it’s competitive with MTS whey as far as taste, macro content, and taste. I pretty sure a lot of subscribers will support you.

  • Miss Sugar Geek, you are a troublemaker! I was going to snack on some Greek yogurt and granola, but after seeing this; so much for that idea. That cake looks DELICIOUS! Can beet juice be used as food coloring? If so, how much?

  • Thank you so much for this recipe! Literally the best red velvet cake and so easy. I’ve tried others but this is the one! Love all your recipes. So excited to become a member!!

  • Omg I love his recepies but I just wish the videos were a little bit shorter and thar the ingredients were at the begining of the video or in the description…:(

  • Wonderful, yummy looking cake. Love your channel and videos. One of the few food channels that I’m sub’d to. May I say, you have outstanding finger nails. Very nice. Classy. Have a great week.

  • I do not understand how you make these cakes so beautiful! These are art to be admired and studied, but they are just too beautiful to eat. I feel the person that cuts into it should get popped on the hand for destruction of fine art.

  • Man, the bitching and bashing of Vince has gotten old. I miss the old days when 90 % of the comments weren’t about him. A shame really

  • I dont have distilled vinegar or apple cider, just have the vinegar. can i use it?or can i ignore it? Is that mandetory please let me know..i am in middle of the process.Can i continue baking it without using vinegar?

  • Thank you for sharing this reciepe, it came out really well. All kids favourite was red velvet cake. Noted your reciepe and will use it always. Loved your reciepe ������

  • Chris one year ago
    You wanted a peach cobbler protein
    One year passed
    Your own brand and your on
    Protein and pre work out
    fat burners all Types of shit respect

  • Hello I’m glad to be part of the Family’s this red velvet cake really got me to subscribe to this delicious looking Show i saw the chocolate cake receipe and many other i love cooking and i always cook my foods my way but i want to share your receipes out first L.o.l then I’ll think about sharing the receipe L.o.l JUST KIDDING love cooking for People’s i Love People’s God bless u CONTINUES you on your [email protected]’s Corner with Catherine Ps Well this my Mother Name i just saw it W o W she’s not with us today been gone 54 yrs but any who Thanks again for giving us your Gift form God!!������������������������

  • By the way “Americans” you so dumb seriously… Vince G can’t keep up with CJ’s training because CJ is juicing like hell! plus if you were watching POG from the start then you would know that Vince started this channel, so if you enjoy the videos even though vince isn’t in them, you owe it to his motivation and idea to create this channel!  CJ was broke before it, just advertising MTS whey all day for 1-2 protein jars a month. I don’t get why you hating on Vince, Chris is just enjoying this and letting you hate on him so he could separate from him and steal the channel to himself and get all the cash, which should be for both of them.

  • I made the cake layers yesterday and they look really good!! Now I’m busy with the buttercream thingie. ( I’m making this for my sister’s birthday) i dumped all the sugar in and Its very sweet, maybe a little to sweet in my opinion, but m sister loves it��

  • Like the hate for Vince has gotten to a really sad level. When was the last time he was in a vid or made a lengthy appearance? In the comments of every video you guys have this mans name in your mouth and he isnt even in the video. You guys got what you wanted, he isnt in the videos and its just Chris and Denise and you still find a way to talk about Vince. I guess haters gonna hate *shrugs

  • Hello… i want to try this recipe by using fresh beet root..would you mind to share the detail things to do if i chose fresh fruit than using food coloring? Thankyou ����

  • I just made this cake and I must take my hat off to you. This is the best red velvet cake I ever had. It is so rich and moist, but not too sweet which makes it perfect. Do you have a recipe for a yellow cake? If not, could you make one for us? Thank you so much.

  • ♥️��पनीर मोमोज ��सोयाबीन के मोमोज�� मोमो की लाल वाली चटनी ��️��️��️साथ में उसको फोल्ड करने के बहुत आसान तरीका इस वीडियो में देख कर आप आज ही इसे बना डालेंगे https://youtu.be/SKaoCDHgl18
    #cookingexam #NashtaCE

  • “Taste test”   Why don’t you review a product that you don’t earn money from?
    You know you’re gonna say good shit, Tigerfitness doesn’t have to “pressure” you to be excited about it, he just gives you fixed rate for each sold product!

  • Just like you I too hate artificial food colours.. Hence a tip for red velvet cake w/o food color: mix in red rice flour around 60gms for 300gms of AP flour

  • The cake on top is a great idea and looks great. I’m glad I watched the video all the way through cuz I probably would’ve just eaten the top of the first layer. ��

  • Hey John, the recipe on your website calls for 3 tablespoons of cocoa powder. I followed that and it came out more of a chocolate cake and not a red velvet because it was too dark and the red food colouring couldn’t be seen.��

  • Greetings, i watch all of your videos and this one, i love it.! and will like to know, the exact measure for eaach ingredient, and whay it’s the vinegar good for on the cake…? And also, the lemon juice on the frosting.? Thanks for sharing this AMAZING recipe.

  • Could I double the ingredients to get more cake in the end or should I do it separate? Because if you double some recipes the cake doesn’t turn out well.

  • A “real” red-velvet cake DOES NOT contain any food colouring. It is an imitation red-velvet cake. Real red velvet cake has non-dutch-processed cocoa powder which reacts with baking-soda to give red colour.

  • I just ordered the cookies & cream via your page Chris. The 5% isn’t the biggest but it is better then nothing. ��. I’m new to your channel and I see that you are sharing it with another guy. I mean no offense to anyone but I like your material the best. If possible one of you guys should switch channels as it seems that you both have completely different channel styles even different product lines, clothes, websites, products, etc. at first it was a tad confusing but it is what it is. I look forward to following you daily. Keep the cool workout and home vids coming ��

  • I made this for our wedding anniversary…but the frosting became bit runny…I thought it’s because I live in hot country….how can I fix it

  • LMAO..please bring the 7up cake flavor to the game OMG flashbacks tho..freal homie try Cinnamon toast crunch anybody got that Flava to savuh yet?? Good vid champ might have to try that shyt now..VINCE G what’s good homie..SALUTE!

  • Hello. Its 0051hrs here in South Africa. I’ve just finished baking this cake for an order at noon. I noticed it wasnt as thick as in the video and as it baked it wasn’t rising well. It was in the oven for at least 50 minutes when I finally took it out. When I took it out of the pans to cool I realised it was super oily. I wondered why and searched the comments finally to see if anyone else had this problem. That’s when I discovered that the recipie here had an error. 12 oz instead of 14 oz������

  • I wish i got free protein. I drink the mass gaining protein, tells you to do 2 scoops and i have 2 shakes a day, Shit dries up fast. And at $50 a bucket shit can add up quick 

  • Hi Liz, I am going to make this hopefully this weekend. I note that above you state 12oz (340g) of AP flour, however your blog states 14oz (397g) AP flour. Which should it be? Thank you:-)

  • I’ve seriously never found any protein from any company that didn’t taste like shit if it wasn’t either chocolate or cookies and cream. I won’t take the risk anymore!:)

  • If you use beet juice powder (not beet powder, but the juice powder) from North Bay Trading. It’s incredibly intense in color and should work better than the puree’. Love your videos!!

  • Thank you so much for a beautiful cake recipe! My partner just graduated from Harvard and I made this celebratory recipe for his commencement– the red coloring was a great school pride match!!

  • Hey Chris I actually make a 7up pound cake a few months back and my friends said the same thing. “7up in a cake!?” Hahaha. Hey you should make that peach cobbler protein, and sweet potato pie haha. Keep up the good work.

  • Mine turned out to soo moist that it broke from the middle.Any specific reason that happened?? By the way thank you for the recepie ��

  • loooool “thats some hippy shit”. This is why I i watch physiques go greatness. Chris Jones is one of the most entertaining fitness youtubers

  • 2 pounds of sugar… isn’t it Iike suuuuuuper sweet? Because I’m planning to make this beautiful red velvet cake for my aunt’s birthday but they’re super judgy when it comes to sweetness…

  • I just tried it and it’s really worked well not exactly it was pretty flat and I put different kind of frosting on it and it sprinkled some yummy yummy yummy crumble of the cake and now it is really really good I’m at squared cuz I put it in a square like pan that’s why it is where so I kept them in a little square pieces and it is really good

  • I’m new to home baking and i love the way u explain everything.. regards from india.. would like to see some eggless recipes or an alternative, as so many people here in india don’t eat eggs.. thank u..

  • I really thank you for sharing you’re recipe I make this again �� my husband and I really love it it’s less sweetness this my second success of baking��and I’m really really so happy for it this two recipe red velvet cake and blueberry cheese cake was my favorite deserts and finally I learned it because you’re blog and sharing ur recipe AND I THANK YOU AGAIN.GRACIAS,SUKRAN,DAGHAN SALAMAT,THANK YOU,SALAMAT,ARIGATOGUSAIMAS����

  • That’s a great recipe! Just one clarification please can I bake a single large cake and slice it in half for the frosting? I have a small oven so can’t bake two cakes at a time.

  • Are those white spots on the cake places where the cake wasnt mixed thoroughly? If so is variation in discoloration typical when you make this cake? Thanks so much

  • I made this recipe for my niece it was a hit!!! Everyone loved it �� Thank-you so much Liz!! I am also making this today for my daughter birthday ��

  • using a tea towel to shield your kitchen from mixer debris is brilliant. Also, i use buttermilk powder in place of some of the powdered sugar in a cream cheese frosting. It gives the extra structure without the cloyingly sweet that using all sugar gives.

  • question…i usually make my own buttermilk with milk and vinegar because it’s so hard to find store bought here. In that case, do I still add the 1 TBsp of vinegar or leave it out? Thank you.

  • Hello there! I always enjoy watching your YouTube channel!

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    STARBUCKS uses our Matcha as well for their Matcha Latte!

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  • I love your cake making videos. Can you pls tell the exact measurements of your ingredients in gms or ml as the measuring cups are sometimes not the standard measurements. It will definitely help all the viewers. Thanks

  • This looks amazing but I’m curious, why does this cake not have baking powder? We are using AP flour right? Someone please help me so I can try to make it this week. Thank you

  • I was about to like this video but since you re using food coloring, i will skip this:( can you show us how to make it more natural with the vegetable?

  • “Tastes like chocolate” yeah 95% of Red Velvet cake IS CHOCOLATE cake. People are lazy as fuck in the kitchen. For the trolls fuck you, Google it, I’m right.

  • come on now vince was not even mentioned in the video and all the hate leave the guy alone.  Why do people even care looking forward to giving this red velvet whey a try soon though

  • Mr. Jones, this is my first comment but I’ve been watching your channel for 6 1/2 months. Because of your videos, I’ve gone from 265 to 226 through the bodybuilding lifestyle!! I’m going to the L.A. FitExpo just to meet you…and Simeon Panda. I’d love to hit the buffets with you when you’re in town. Thanks for the motivation.
    …Joe

  • Can I use this recipe and convert it into red velvet cupcakes? Will everything be the same except for the baking time right? �� I love your recipes, always use them for family functions and the cakes come out perfect every single time! We have a small home party on the weekend, want to make red velvet cupcakes but I want to use your recipes ��❤️

  • When to buy MTS Velvet its sold out. I been buying 2 pounds for like 19 bucks, Why not support a family man and a dude from California. Let me give it a try, My fat ass use to pay 200 or more for dinner. So I decided to finish rest of this protein I got and get me some premium shit.  I was thinking that MTS was 50 plus for 2 pounds its  50 plus for 5 pounds good shit, i hope.

  • Very good recipe but I made the mistake of doubling the recipe since I was celebrating 2 birthdays in the family and didn’t think it would be that much. I filled the pan too high (3/4 full) and some spilled out and took much longer to make. I made a separate cake (which I used for the crump) in a spring pan and I didn’t fill it so much and it came out so much better. Very light. So don’t double the recipe and fill pans just about 1/2 way only. I made a Swiss merengue buttercream to which I added cream cheese that I whipped first, then added to swiss merengue buttercream. The combination was delicious. Just noting this so others won’t make same mistakes as I did. I’ll know better next time.

  • I want to try your red velvet recipe. I’m so excited to do it, but I was just wondering, can I add white chocolate chips into the batter? Thank you.

  • I used this recipe to make a birthday cake, as I couldn’t remember my old recipe, AMAZING! I will never use another red velvet recipe again. Thank you very much.

  • Hi quick question, if I don’t have buttermilk and my way of making it consist of adding a spoon of vinegar to my milk does that mean I can skip adding the vinegar afterwards?

  • denese does more for POG than Vince does! no disrespect but vince needs to get his shit together in be more active like back in the OG days of POG

  • I used to bake before! and red velvet is one of my favorite:) yummy! Thanks for sharing sis, Btw, thanks for visiting me, sending back my support, stay connected, God bless:)

  • Can somebody tell me if it’s possible to eat “too much protein” per meal? Searched all over BB.com and found conflicting answers. If I nee 200g protein per day, would there be a difference between eating 5 meals at 40g protein per meal, or 2 meals at 100g protein per meal 

  • Oil pulling,yoga,vitamin C,D, sunbath for 2 hours saves u frm covid as God Jesus saved all sinners by His death n ressurrection on 3rd day. C ‘Ressurrection’ in Google………

  • A hook! Love the idea haha 1stphorm has a Strawberry milkshake that tastes like strawberry shortcake! I didn’t try Red Velvet till about 3 years ago! Peach cobbler would be amazing

  • Hi fam, hope you all doing well.. I just wanna ask a little favor, if you like my recipe/video and wanna say thank you pls SUBSCRIBE to my channel coz it really helps me out a lot, I will appreciate it.. thank you, stay safe and healthy.. love: Catherine ❤️

  • I want to make a one layer 20 inch cake. How do measure the ingredients for it. Im a beginner so it would be so helpful if you listed it. Thank you

  • Red velvet cake is the most useless marketing ploy that actually works. Tastes disgusting tho!! Wonder how people like it. But well avg iq ain’t that high either!

  • This is the first video of his that I saw where his girl was so active (even though off cam). I liked it. Should put her on camera too though (oh, but she has to hold the camera lol)

  • You have not included baking powder on your ingredients but you have said that it reacted with the buttermilk. May I know if you really used or not used baking powder. Thanks!

  • quiet pathetic how you internet heroes flame and flame and flame against vince instead of minding your own fucking business.
    chris your a fucking inspiration maine! would be great to see you and vince in a video again once in a while just like in those good old times bud! but you and denise make a great team too! keep it hippy free maine! KUDOS FROM GERMANY