RECIPE: Red Velvet Cake

Waldorf-Astoria Red Velvet Cake

(Grandma Carter's recipe!)

Cake:
1/2 C. shortening
1 1/2 C. sugar*
2 eggs*
1 tsp. vanilla
1 oz. red food coloring
2 level Tbsp. cocoa
1 tsp. salt
2 C. flour
1 C. buttermilk
1 tsp. soda
1 Tbsp. vinegar

Cream together shortening and sugar. Add eggs and vanilla. Beat together, then fold in food coloring. Sift together salt, flour and cocoa. Add to mixture with buttermilk. Beat on low until smooth. In small bowl, mix soda and vinegar. Froth and stir until dissolved. Fold into mixture. Do NOT beat! Pour into greased and floured pan(s) and bake at 375 degrees for 20-30 minutes until toothpick comes out clean. Cool cake completely before frosting.

*High Altitude: Reduce sugar by 2 tablespoons and add an additional egg.

Frosting:
1 1/2 C. milk
3/8 C. flour
pinch of salt
1 1/2 C. sugar
3/4 C. shortening
1 1/2 sticks of butter--softened
1 1/2 tsp. vanilla

Mix together shortening and sugar and chill for 30 minutes. Cook flour, salt and milk in small saucepan, stirring constantly until thick and uniform. Cool quickly, stirring frequently while cooling. While cooling, add butter and vanilla to shortening mixture and mix on high until fluffy. Once milk mixture is COMPLETELY cool, blend together with shortening mixture. Mix on high for two minutes. Frost a completely cool cake. If cake will not be served within 24 hours, store in airtight container in refrigerator.