Welcome to my blog! I’m thinking this will be an experiment in balancing work and family with this blog effort. Feel free to stick around for the ride. And yes, Red Velvet Cake is my favorite, all-time, no-one-can-make-it-better-than-Mama-cake in all the land of Cakelandom (okay, my hubby and sis-in-law gave valiant efforts!). Now there are a few different ways to make it, and many will insist theirs is the bonafide original recipe. There are countless stories and urban legends circulating through the years about this cake. My Mama told me when I was little about the story, and her Mama told her. All I know is my Mama made the Original Waldorf Astoria red velvet cake for my birthday when I was four years old, and every birthday after that, and I haven’t wanted it any other way since. So while I’m at it, below is the recipe!
Speaking of cake, remind me to tell you sometime about the story of my niece when she was a toddler on a mission for cake late one night. Heh, sorry Megan!
Waldorf Astoria Red Velvet Cake
INGREDIENTS
CAKE:
1⁄2 cup shortening
1 1⁄2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa (heaping)
1 cup buttermilk
2 1⁄4 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
FROSTING:
3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter (must be butter)
DIRECTIONS
Preheat oven to 350°F
CAKE:
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.
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.
Split cake layers, fill and frost with the frosting.
Yum. Heaven.
