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Waldorf Red Velvet Cake & Frosting No. 1918 Yields 1 9" Cake

A home-style Waldorf Red Velvet Cake & Frosting No. 1918 Yields 1 9" Cake made with Cake Buttermilk, Solid Shortening Tbls Vinegar, Eggs Frosting, Vanilla Whole Milk, and Salt All Purpose Flour. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• to taste
• 1/2 cup
• 2
• 1 tsp
• 1 tsp
• 2 1/2 cup
• 1 tsp
• 1 1/2 cup
• 1/4 cup
• 2

Method (preview)

1. 1

   Preheat the oven to 350 degrees.

2. 2

   Cream the shortening and sugar together until fluffy.

3. 3

   Add the eggs.

4. 4

   Beat for 1 minute.

5. 5

   Add the vanilla and red food coloring to the buttermilk.

6. 6

   Alternately add the flour and the milk mixture to the batter.

7. 7

   Combine the baking soda and the vinegar in a cup.

8. 8

   Add to the cake batter.

9. 9

   Divide equally between 2 (9") cake pans.

10. 10

    Bake until done (25-30 minutes).

11. 11

    Cool on a cake rack.

12. 12

    Prepare the frosting: Cook the milk and flour together in a saucepan until thick.

13. 13

    Refrigerate.

14. 14

    Beat the butter, sugar and flour with an electric mixer.

15. 15

    Add the flour-milk mixture a little at a time, beating constantly.

16. 16

    Beat well.

17. 17

    Cool completely before spreading on the cake.