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Waldorf Astoria Red Cake

Cream:

  • 1/2 cup margarine
  • 1 1/2 cups sugar (less 2 Tablespoons in Denver)

Add: 2 eggs

Make a paste of 2 oz red coloring (or 1 oz and a little water) and 2 rounded Tablespoons cocoa powder.

Add creamed mixture.

Sift: 2 1/4 C cake flour and 1/4 teaspoon salt

Add: alternately with 1 cup buttermilk

Add: 1 teaspoon baking soda dissolved in 1 Tablespoon vinegar

Add: 1 teaspoon vanilla

Bake in 2 layers at 350 degrees for 25-30 minutes. Cool. Split each layer in two.

Frosting

In jar shake 1 cup milk and 5 Tablespoons flour until smooth. Cook until very thick like whipped cream, stirring constantly. Add 1 teaspoon coconut or vanilla flavoring. Cool.

Beat 1 cup granulated sugar with 1/2 cup butter. Beat with a mixer until creamy.

Add milk mixture to sugar and butter mixture. Mix until creamy and consistency of whipped cream.

If you beat a while and it still isn’t thick enough Grandma Morgenegg says you can add some powdered sugar to it.

Frost between all layers and on top and sides.

Posted on

Red Velvet Cheesecake Recipe

  • 1 1/2 cups chocolate graham cracker crumbs
  • 1/4 cup butter, melted
  • 1 tablespoon granulated sugar
  • 3 (8-ounce) packages cream cheese, softened
  • 1 1/2 cups granulated sugar
  • 4 large eggs, lightly beaten
  • 3 tablespoons unsweetened cocoa
  • 1 cup sour cream
  • 1/2 cup whole buttermilk
  • 2 teaspoons vanilla extract
  • 1 teaspoon distilled white vinegar
  • 2 (1-ounce) bottles red food coloring
  • 1 (3-ounce) package cream cheese, softened
  • 1/4 cup butter, softened
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • Garnish: fresh mint sprigs

Directions

  1. Stir together graham cracker crumbs, melted butter, and 1 tablespoon granulated sugar;
  2. press mixture into bottom of a 9-inchspringform pan.
  3. Beat 3 (8-ounce) packages cream cheese and 1 1/2 cups granulated sugar at medium-low speed with an electric mixer 1 minute.
  4. Addeggs and next 6 ingredients, mixing on low speed just until fully combined.
  5. Pour batter into prepared crust.
  6. Bake at 325° for 10 minutes;
  7. reduce heat to 300°, and bake for 1 hour and 15 minutes or until center is firm.
  8. Run knife along outer edge of cheesecake.
  9. Turn oven off. Let cheesecake stand in oven 30 minutes.
  10. Remove cheesecake from oven;
  11. cool in pan on a wire rack 30 minutes.
  12. Cover and chill 8 hours.
  13. Beat 1 (3-ounce) package cream cheese and 1/4 cup butter at medium speed with an electric mixer until smooth;
  14. gradually add powdered sugar and vanilla, beating until smooth. Spread evenly over top of cheesecake.
  15. Remove sides of springform pan.
  16. Garnish, if desired.