Waldorf red velvet cake & frosting

12 Servings

Ingredients

Quantity Ingredient
½ cup Shortening
2 Eggs
1 teaspoon Vanilla
1 teaspoon Salt
2½ cup Flour, all purpose; sifted 2 to 3 times
1 teaspoon Baking soda
1½ cup Sugar
¼ cup Food coloring, red
2 tablespoons Cocoa
1 cup Buttermilk
1 tablespoon Vinegar
1 cup Milk
5 teaspoons Flour, all purpose
1 cup Butter
1 cup Sugar, powdered; sifted
1 teaspoon Vanilla

Directions

CAKE

FROSTING

CAKE: Cream shortening and sugar till 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 350øF 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.

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