Tommy made Michael his grandmother’s Red Velvet Cake for his birthday dinner. I received a gift too – he gave me permission to post the recipe! I had to leave it in its original form. I love the funny language in recipes sometimes – for instance when it says “Last step. Be ready for this one.” I’m not sure if those are Tommy’s words or his grandmothers but they are what makes cooking and sharing recipes so fun. Thanks Tommy!
Waldorf Astoria Red Velvet Cake – Edith Everett
½ cup shortening 2 ¼ cups flour
1 ½ cups sugar 2 tbsp. cocoa (level)
2 eggs 1 tsp salt
2 oz. red food coloring 1 tsp vanilla
1 cup sour milk * To sour milk add 1 tbsp lemon juice to milk.
Cream shortening, sugar, and eggs. Add food coloring and vanilla.
Sift together: 2 ¼ cups of flour, 1 tsp salt, and 2 level tbsp of cocoa .
Add sifted ingredients alternately with 1 cup of sour milk to the creamed mixture.
* Last step. Be ready for this one. Mix 1 tbsp of vinegar and 1 tsp baking soda in a small
bowl. This mixture will bubble. When it stops bubbling, fold it into the cake
batter by hand. Do Not Beat.
Bake at 350* for 30 – 35 minutes.
½ cups shortening 1 tsp vanilla
½ cup margarine or butter 1 cup sugar
3/4 cup milk – heated warm ahead of time and then let it cool to room temperature.
Beat the shortening, sugar, margarine, and vanilla for ten minutes until fluffy.
Slowly add ¾ cup cooled milk.
* Icing will melt if left out at room temperature. Keep cake refrigerated.