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Title: Waldorf Red Velvet Cake
Categories: Cake
Yield: 2 Servings
| CAKE | ||
| 1/2 | c | Shortening |
| 2 | Eggs | |
| 1 | ts | Vanilla |
| 1 | ts | Salt |
| 2 1/2 | c | Flour |
| 1 | ts | Baking soda |
| 1 1/2 | c | Sugar |
| 1/4 | c | Red food coloring |
| 2 | tb | Cocoa |
| 1 | c | Buttermilk |
| 1 | tb | Vinegar |
| FROSTING | ||
| 1 | c | Milk |
| 5 | tb | Flour |
| 1 | c | Margarine |
| 1 | c | Powdered sugar |
| 1 | ts | Vanilla |
CAKE: Cream shortening and sugar until fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9" cake pans at 350 degrees for 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool on rack.
FROSTING: Cook milk and flour until thick; cool in refrigerator. Beat margarine, sugar and vanilla with mixer. Add flour and milk mixture a little at a time. Beat well.
Original Source not noted on file From: Dorothy Flatman Date: 20 Feb 96
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