EdenSong Community Online Cookbook
Online Cookbook
A smiling face is half the meal.
My Recipe Box
Recipe Search
Add Recipe
Cookbook Home
Recipe Rating
0
Total Votes
Choose Rating
Poor
Average
Good
Terrific
Exceptional
Viewer Reviews
Posted By
No Reviews for this recipe.
Prev 1 of 1 Next
Add Your Review
Printer Friendly
Add to Recipe Box
Email to Friend
Print Shopping List
Red Velvet/Red Waldorf Astoria Cake
Occasion:
Any
Cuisine:
North American
Date Added:
3/11/2004
Chef:
Garden Gal
Serving Size:
Not Provided
Servings:
depends on how it is prepared
Cooking Time:
30 minutes
Preptime:
15 minutes
Cooking Temp:
350 degrees
Effort:
Average
Ingredients
1/2 cup crisco
1 1/2 cups sugar
2 eggs
2 Tbsp cocoa
1 1/2 oz red food coloring
1 tsp salt
2 1/2 cups flour
1 tsp vanilla
1 cup buttermilk
1 tsp soda
1 Tbl vinegar
Prepare
Cream shortening. Add sugar, cream well. Add eggs.
Blend cocoa and food coloring to make a paste.
Add to the creamed shortening, sugar, and egg mixture
Blend salt and flour
Alternate adding flour and buttermilk to shortening mixture. Beat well after each addition.
Blend soda and vinegar in a small cup. Mixture will foam. Gently fold into batter.
Fold in vanilla
Bake in 3 8-inch pans or 2 9-inch pans, or in one 9 x 13 inch pan
Bake for about 30 minutes in smaller pans or 35 minutes in larger pan or until toothpick comes clean when inserted in middle of cake.
Mock Whipped Cream Frosting:
1 c. milk
5 Tbsp flour
pinch of salt
1 c. granulated sugar
1/2 c. of stick margarine or butter, softened to room temperature
1/2 c. of crisco
1 tsp of pure vanilla extract
Whisk milk into flour and salt in a saucepan. Cook over medium heat, whisking constantly until mixture is the consistency of mashed potatoes. Set aside to cool
Cream shortening and butter or margarine until fluffy.
Add sugar, 2 or 3 tablespoons at a time, and continue to beat until light and fluffy.
Slowly add the milk-flour-salt mixture by tablespoons to the shortening-butter-sugar mixture. Beat well after each addition. You can't overbeat this! This should be very light and fluffy so there is no graininess to the texture.
Finally, add 1 tsp of pure vanilla extract. Beat well to incorporate.
Frost the cake, and refrigerate until time to serve.
This recipe has been viewed
1677
times.
Nutritional Information
Calories
Not Provided
Cholestorol
Not Provided
Vitamin B
Not Provided
Total Fat
Not Provided
Sodium
Not Provided
Vitamin B12
Not Provided
Saturated Fat
Not Provided
Dietary Fiber
Not Provided
Vitamin D
Not Provided
Carbohydrates
Not Provided
Vitamin A
Not Provided
Vitamin E
Not Provided
NBDesign's On-Line Cookbook Pro ASP v4.1 Copyright
NBDesign
. All rights reserved.