Waldorf-Astoria Red Velvet Cake
Fixings
1⁄2 cup shortening
1 1⁄2 cups sugar
2 eggs
2 ounces red food shading
2 tablespoons cocoa (storing)
1 cup buttermilk
2 1⁄4 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking pop
1 teaspoon vinegar
Icing
3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup margarine (should be spread)
Guidelines
Cream shortening, sugar and eggs.
Make a glue of food shading and cocoa.
Add to creamed blend.
Add buttermilk rotating with flour and salt.
Add vanilla.
Add soft drink to vinegar, and mix into the player.
Fill 3 or 4 lubed and floured 8" cake skillet.
Heat at 350°F for 24-30 minutes.
Divide layers fill and ice with the accompanying icing.
Icing: Add milk to flour gradually, keeping away from protuberances.
Cook flour and milk until exceptionally thick, blending continually.
Cool totally.
Cream sugar, spread and vanilla until cushioned.
Add to cooked blend.
Beat, high velocity, until exceptionally cushioned.
Looks and tastes like whipped cream. Appreciate it !!!
Waldorf-Astoria Red Velvet Cake VIDEO
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