Just as sodas sweetened with sugar are now acceptable to drink in this town?though it's still unclear by what logic the natural-soda industry convinced us that cane sugar is that much better for us than high-fructose corn syrup?a certain segment of the food-loving population has now added red food dye back to their aw-fuckit list, thanks solely to red velvet cake. Magenta cakes are all over this town, but Bella Dolce's red velvet cake?really good as a cupcake, fantastic if you can commit to a 6-inch ($25) or a 9-inch ($35) cake?is one of the best, with a moist crumb, a cream-cheese frosting that's not overpoweringly cheesy, a hint of Dutch-process cocoa, and a color most likely a combination of FD&C 40 and FD&C 3. There's no fooling yourself that it comes from beet juice or berry puree. No, Bella Dolce's red velvet is artificially, chemically, gloriously red. No one's died yet, so we keep coming back for more.?Jonathan Kauffman