I can not do the cocoa in my cake, where can I find a recipe for red velvet cake without cocoa?

I am allergic to the cocoa. Please tell me where I can get a recipe that does not require cocoa in the cake. (Red Velvet Cake)I can not do the cocoa in my cake, where can I find a recipe for red velvet cake without cocoa?
try this one..





RED VELVET CAKE





2 1/2 cupd self-rising flour


3 eggs


1 1/2 cups sugar


1 cup buttermilk


1 tsp. baking soda


1 1/2 cups Wesson oil


1 tsp. vanilla


1 fluid oz. red food coloring





Sift self-rising flour one cup at a time. Measure 2 1/2 cups of flour out of the flour just sifted, put flour back in sifter and add baking soda and sugar and sift them in mixing bowl.





Add eggs and vanilla flavoring and stir together. Add 1 cup


buttermilk, food coloring, oil and beat for 3 or 4 minutes.


Grease pans with Crisco and flour, then in each pan put


17 tablespoons of mixture. It should make 3 layers.





Bake at 350 degrees F for 15 to 20 minutes. Let layers cool before icing.





RED VELVET CAKE ICING:


1 1/2 boxes powdered sugar


8 oz. cream cheese, softened


1 stick (1/2 cup) butter or margarine


1 cup chopped pecans





Cream sugar and cream cheese together. Melt butter on


stove. Add the butter to sugar and cream cheese and then add nuts. If needed add 3 tablespoons of milk to make it spread on better.





http://www.recipelink.com/mf/2/20854I can not do the cocoa in my cake, where can I find a recipe for red velvet cake without cocoa?
You can try using carob - a cocoa substitude. For each 1/4 cup of unsweetened (baking) cocoa called for in a recipe, use 1 ounce unsweetened carob and decrease fat called for in recipe by 1 1/2 teaspoons.





Imo, just omitting the cocoa will have an effect on the final product. Plus, I'm sure it's just me, but Red Velvet Cake without the chocolate flavoring is just not Red Velvet Cake! But then again, I think that must be me! Lol
I think I saw what you're looking for in this free recipe ebook.
Look for substitutes for the cocoa.
I say if all else fails... use red food color in the batter and use enough to make it dark. I would do that myself.
Use white choclate and red dye thta's the proper combination, you can also use carob powder,and extra flavoring like almond extract
1 box white cake mix (2-layer size)


1 box (4-serving size) instant vanilla instant pudding


4 eggs


1 cup milk


1/2 cup vegetable oil


2 ounces red food coloring


Cream Cheese Frosting, recipe follows


PREPARATION:


Mix the above ingredients for 4 minutes on medium speed. Grease and flour 3 cakes pans. Bake at 350掳 for 20 - 25 minutes or until done.


Cool cake.


Frosting


1 stick (4 ounces) butter 8 ounces cream cheese


1 tablespoon vanilla


1 box (16 ounces) powdered sugar


1 cup chopped pecans


Cream 1 stick butter, 8 oz. cream cheese. Add 1 tablespoon vanilla, 1 box powdered sugar (16 ounces). Cream until smooth. Frost layers. Add pecans to each layer as frost cake