WALDORF ASTORIA RED VELVET CAKE Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: CAKE:
1/2 cup Crisco
1½ cups sugar
2 oz red food coloring
2 eggs
2 cups flour
1/2 tsp salt
1 Tbls cocoa
1 cup buttermilk
1 tsp vanilla
1 tsp baking soda
1 Tbls vinegar
ICING:
1/4 tsp salt
1 cup milk
1/4 cup flour
1 cup Crisco
1 cup sugar
2 tsp vanilla
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Directions: |
Directions:CAKE:
1) Preheat oven to 350º. Cream shortening and sugar; add cake coloring; add eggs, one at a time, beating well after each addition.
2) Sift flour, salt, and cocoa together three times. Add alternately with the buttermilk to the shortening mixture. Add vanilla and beat well.
3) Dissolve soda in vinegar (in a cup). Fold into batter. Do not beat.
4) Bake in two small well greased, not floured, pans with bottoms lined with brown paper (parchment paper). Bake at 350º for 30-35 minutes.
ICING:
1) Over low heat, add the salt and milk to a saucepan. Whisking contiuously, slowly add the flour to prevent lumping. Cook until thick. Cool thoroughly.
2) Cream Crisco and sugar and beat until very fluffy. Add vanilla. Then add to cooled flour mixture and beat well. |
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Personal
Notes: |
Personal
Notes: This recipe is quite old. My mom acquired it when I was born in 1962. Since my birthday is just before Valentine’s Day, she made this cake for me every year for my birthday, cutting up brown grocery sacks for the pans, even after I married and started my own family. In her later years, she did use the box mix for my cake, but this recipe is so much better! Today, there is parchment paper. Let it hang over the edge of the pan and it will be easy to remove the pans. You may also notice that this does not use cream cheese in the icing--the original cake served at the Waldorf Astoria Hotel, around 1943, is a version of Velvet cakes popular during the Victorian era. It went on to become a Southern staple and is also popular for Juneteenth celebrations.
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