Red Velvet cheaters

In the numerous times I've tackled red velvet and various other-colour-velvet cakes and cupcakes, I've found myself wondering how other people get their red velvets so red and other-colour-velvets so other-colour. How much food colouring do they really use? What brand are they using? Originally, red velvet didn't involve any food colouring. It wasn't really red either. It was a reaction between the cocoa and the buttermilk that made them appear reddish. That's the kind of society we live in, people. We add loads of food colouring to make our cakes unnatural colours!

Anyway, I recently discovered the trick:

They're not real red velvet. GASP!!!

I.e. There is little to no cocoa in their recipe. 

Can you believe it? Red velvet cake is really a glorified red chocolate cake in my mind. If made well, you can really taste/sense a difference in texture, but I've had really good chocolate cakes that aren't red at all, that I'd take any day over red velvet. And now, I find out that those people who make those really red red velvet cakes, are really adding red food colouring to a white cake recipe, or they've only put a tablespoon, or something like that, of cocoa in it.

Anyway, I'm still on the search for the best red velvet recipe, without cheating! I'm thinking of trying it out with white cocoa/chocolate powder in place of regular cocoa. The taste isn't the same, I know, but I'd like to try it out. Now I just have to find out if white cocoa powder exists!