Waldorf Astoria Red Velvet Cake


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Waldorf Astoria Red Velvet Cake
This cake recipe was in my mom's old recipe file box. So, my guess is that it goes back to at least 1951 when she married my father.

Waldorf Astoria Red Velvet Cake

1/2 cup solid shortening
1-1/2 cups sugar
2 large eggs
2 ounces red food coloring
2 Tablespoons cocoa powder (regular not dutch processed)
1 teaspoon vanilla extract
1 Tablespoon white vinegar
2-1/2 cups cake flour
1 cup buttermilk
1 teaspoon salt (I would use scant)
1 teaspoon baking soda (again I would use scant)

Cream shortening, sugar, and vanilla extract. Add 1 egg at a time and beat. Make a paste of the red food coloring and cocoa and add to the sugar mixture. Sift flour and salt. Add flour and buttermilk alternately, beginning and ending with the flour. Combine the vinegar and the baking soda and add to batter. Pour into two 8-inch pans that have been greased and floured and bake at 350 degrees for about 30 minutes. Test with toothpick. Let cool. Then split each cake into two layers.

5 Tablespoons flour
1 cup whole milk
1 cup granulated sugar
1 cup sweet butter
1 teaspoon vanilla

Cook milk and flour until thick. Let cool. Cream sugar, butter and vanilla until fluffy. Add flour mixture. Beat until light and fluffy. Spread between layers and on top and sides of cake.

Keep the cake refrigerated.