Prep 15 mins
Cook 30 mins
I haven't even tried it, but it looks good.
- 118.29 ml shortening
- 354.88 ml sugar
- 2 eggs
- 56.69 g red food coloring
- 29.58 ml cocoa (heaping)
- 236.59 ml buttermilk
- 532.32 ml cake flour
- 4.92 ml salt
- 4.92 ml vanilla
- 4.92 ml baking soda
- 4.92 ml vinegar
- 44.37 ml flour
- 236.59 ml milk
- 236.59 ml sugar
- 4.92 ml vanilla
- 236.59 ml butter (must be butter)
- Cream shortening, sugar and eggs.
- Make a paste of food coloring and cocoa.
- Add to creamed mixture.
- Add buttermilk alternating with flour and salt.
- Add vanilla.
- Add soda to vinegar, and blend into the batter.
- Pour into 3 or 4 greased and floured 8" cake pans.
- Bake at 350°F for 24-30 minutes.
- Split layers fill and frost with the following frosting.
- Frosting: Add milk to flour slowly, avoiding lumps.
- Cook flour and milk until very thick, stirring constantly.
- Cool completely.
- Cream sugar, butter and vanilla until fluffy.
- Add to cooked mixture.
- Beat, high speed, until very fluffy.
- Looks and tastes like whipped cream.
This cake is a time consuming recipe. I've made it dozens of times from a recipe (exact) that didn't give the Waldorf credit. It is delicious. The icing has a wonderful flavor that does not compete with the rich, but delicate chocolate cake. If you are a red velvet fan-This is the Gold Medal of all Red Velvets.
This is a wonderful cake that we use for only real special occassions. I would llike to make one ammendment. The cake is much better when you use 1/2 vup of real butter instead of shortning.
this is a wonderful recipe..i found this same recipe in an old shed on my property with a note attached dated aug 1959 ,It stated the person received this recipe by paying the hotel 250.00 for it..it is a wonderful cake ..has great flavor I highly recommend it!!!