Waldorf Red Velvet Cake & Frosting
Yield
1 batchPrep
30 minCook
30 minReady
9 hrsTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| ½ | cup |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
salt
|
|
| 2 ½ | cups |
all-purpose flour
sifted 2 to 3 times |
|
| 1 | teaspoon |
baking soda
|
|
| 1 ½ | cups |
sugar
|
|
| ¼ | cup |
food coloring
red |
*
|
| 2 | tablespoons |
cocoa powder
|
|
| 1 | cup |
buttermilk
|
|
| 1 | tablespoon |
vinegar
|
|
| Frosting | |||
| 1 | cup |
milk
|
|
| 5 | teaspoons |
all-purpose flour
|
|
| 1 | cup |
butter
|
|
| 1 | cup |
sugar
powdered, sifted |
|
| 1 | teaspoon |
vanilla extract
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Cake | |||
| 118 | ml |
vegetable shortening
|
*
|
| 2 | large |
eggs
|
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
salt
|
|
| 591 | ml |
all-purpose flour
sifted 2 to 3 times |
|
| 5 | ml |
baking soda
|
|
| 355 | ml |
sugar
|
|
| 59 | ml |
food coloring
red |
*
|
| 3E+1 | ml |
cocoa powder
|
|
| 237 | ml |
buttermilk
|
|
| 15 | ml |
vinegar
|
|
| Frosting | |||
| 237 | ml |
milk
|
|
| 25 | ml |
all-purpose flour
|
|
| 237 | ml |
butter
|
|
| 237 | ml |
sugar
powdered, sifted |
|
| 5 | ml |
vanilla extract
|
|
Directions
CAKE: Cream shortening and sugar until fluffy.
Add eggs and beat for 1 minute.
Add salt; beat.
Add vanilla and food coloring to buttermilk.
Alternate adding flour and milk mixtures to batter.
Combine soda and vinegar in cup and add to cake batter.
Bake in two 9 inch cake pans at 350℉ (180℃) F for 25 to 30 minutes.
Cool on cake racks.
FROSTING: Cook milk and flour until thick; cool in fridge.
Beat butter, sugar and vanilla with mixer.
Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool).
Beat well.
