Nothing says indulgence like the thick and gloriously rich texture of our Pink Velvet which combines white chocolate and cream cheese frosting for a special twist on the classic.  Even poets know that nothing says love like velvet (except for maybe chocolate)!  White chocolate, fast metabolizing MCT oil, prebiotic inulin, and collagen are just a few reasons your love will stand the test of time.

The first velvet cakes were born in the 1800s, using almond flour, cocoa, or cornstarch to break down the protein in flour creating a finer textured “velvet” cake followed by sister cakes like the mahogany and devil’s food cake. The modern red velvet cake appeared at the Waldorf Astoria establishing a devoted following.  The national popularity of the cake is attributed to Adams Extract Company who released a mahogany cake recipe in the early 1940’s on printed cards and sold with vanilla, red dye, and artificial butter flavoring (owing to the WWII rationing of butter).  The release was a big hit and spread throughout Texas and the South then nationwide.

Medium Chain Triglyceride, Sodium Caseinate (Milk Protein), Cream, Nonfat Milk, Tocopherols & Ascorbyl Palmitate (added to preserve), Inulin, Dutch Cocoa Powder, Erythritol ( All Natural Gluten Free Fermented Grain Extract and Stevia, Organic  Beet Juice Powder, Acacia, Natural Flavor, Maltodextrin, Sea Salt, Sunflower Lecithin, Collagen, Silicon Dioxide (Anti-Caking) , Monk Fruit Extract.

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