Recipes and Cooking Red Waldorf Cake Be the first to rate & review! This sweet spin on a red velvet cake recipe is a chocolate delight. Pair it with creamy frosting to produce the ultimate dessert cake. By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on April 1, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 45 mins Cool Time: 1 hrs Bake Time: 30 mins Total Time: 45 mins Servings: 12 Jump to Nutrition Facts Ingredients 2 eggs ½ cup unsweetened cocoa powder 2 ounce red food coloring (1/4 cup) 2 ¼ cup sifted cake flour or 2 cups sifted all-purpose flour ½ teaspoon salt ½ cup shortening 1 ½ cup sugar 1 teaspoon vanilla 1 cup buttermilk or sour milk 1 teaspoon baking soda 1 teaspoon vinegar 1 recipe Creamy Frosting Creamy Frosting 1 cup milk 3 tablespoon all-purpose flour 1 cup softened butter 1 cup sugar 1 teaspoon vanilla Directions 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. 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). 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 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. Rate it Print Nutrition Facts (per serving) 500 Calories 26g Fat 61g Carbs 5g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 500 % Daily Value * Total Fat 26g 33% Saturated Fat 13g 65% Cholesterol 81mg 27% Sodium 410mg 18% Total Carbohydrate 61g 22% Total Sugars 41g Protein 5g Vitamin C 0.6mg 3% Calcium 111.1mg 9% Iron 2.3mg 13% Potassium 103mg 2% Folate, total 40.3mcg Vitamin B-12 0.2mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.