That's true! And I was reading about the reaction of the buttermilk and the vinegar, and the article said this is what 'may' have originally brought out the reddish color of the chocolate. Another article was saying that in World War II when people had to ration food; many used beet juice to help color their Red Velvet cakes or Devil's Food cakes. So I suppose we could look into making it healthier by using fruit juice. I didn't realize that is why a Devil's Food cake was called that - because of the color. But they do use chocolate on T.V. and Film to look like blood, so I guess it makes sense that chocolate comes off as having a reddish color. I tried looking up nutritional value but it varied greatly: 200 to 400 calories per slice, 11g carbs to 19g fat, 19g to 70g carbs, 0g to 4 g protein. The protein part surprised me because the recipe calls for buttermilk and eggs so it sounds protein rich to me.