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This recipe has been formatted to fit in your Better Homes and Gardens New Cook Book

Red Waldorf Cake

Makes: 12 servings
Prep 45 mins Cool 1 hr Bake 350°F 30 mins
Red Waldorf Cake
  • 2  eggs
  • 1/2  cup  unsweetened cocoa powder
  • 2  ounces  red food coloring (1/4 cup)
  • 2 1/4  cups  sifted cake flour or 2 cups sifted all-purpose flour
  • 1/2  teaspoon  salt
  • 1/2  cup  shortening
  • 1 1/2  cups  sugar
  • 1  teaspoon  vanilla
  • 1  cup  buttermilk or sour milk
  • 1  teaspoon  baking soda
  • 1  teaspoon  vinegar
  • 1  recipe Creamy Frosting

1. Allow eggs to stand at room temperature for 30 minutes. Meanwhile, grease and flour two 9x1-1/2-inch round cake pans or one 13x9x2-inch baking pan. Set pan(s) aside. In a small bowl stir together cocoa powder and food coloring; set aside. In another small bowl stir together flour and salt; set aside.

2. Preheat oven to 350 degrees F. In a large mixing bowl beat shortening with an electric mixer on medium to high speed for 30 seconds. Add sugar and vanilla to shortening; beat until well combined. Add eggs 1 at a time, beating on medium speed after each addition until combined. Beat in cocoa mixture. Alternately add flour mixture and buttermilk, beating on low to medium speed after each addition just until combined. Stir together baking soda and vinegar. Add to batter, mixing until combined. Pour batter into prepared pan(s).

3. Bake for 30 to 35 minutes for round pans, about 30 minutes for 13x9x2-inch pan, or until a wooden toothpick inserted near center comes out clean. Cool cake layers in pans for 10 minutes. Remove cake layers from pans; cool thoroughly on wire racks. Or, place the 13x9x2-inch cake in pan on a wire rack; cool thoroughly. Frost with Creamy Frosting. Cover and store in the refrigerator for up to 3 days. Makes 12 servings.

Creamy Frosting
  • 1  cup  milk
  • 3  tablespoons  all-purpose flour
  • 1  cup  softened butter
  • 1  cup  sugar
  • 1  teaspoon  vanilla

1. In medium saucepan whisk milk into flour. Cook and stir over medium heat until thickened and bubbly. Reduce heat; cook and stir for 2 minutes more. Cover surface with plastic wrap. Cool to room temperature (do not stir). In medium mixing bowl beat softened butter, sugar, and vanilla with electric mixer on medium speed until light and fluffy. Add cooled milk mixture to butter mixture, 1/4 cup at a time, beating on low speed after each addition until smooth.

Nutrition Facts (Red Waldorf Cake)
  • Servings Per Recipe 12,
  • cal. (kcal) 500,
  • Fat, total (g) 26,
  • chol. (mg) 81,
  • sat. fat (g) 13,
  • carb. (g) 61,
  • Monounsaturated fat (g) 9,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 0,
  • sugar (g) 41,
  • pro. (g) 5,
  • vit. A (RE) 0,
  • vit. A (IU) 680,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 2,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 40,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 410,
  • Potassium (mg) 103,
  • calcium (mg) 111,
  • iron (mg) 2,
  • Other Carb () 4,
  • Fat () 4,
  • Percent Daily Values are based on a 2,000 calorie diet

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