My grandma's Red Velvet Cake Recipe

Discussion in 'Cooking and Recipes' started by Johnie, Dec 15, 2008.

  1. Johnie

    Johnie Active Member

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    which is apparently called the Waldorf Astoria Cake :tongue:

    Ingredients:

    1/2 cup Crisco
    1 1/2 cups sugar
    2 bottles red food coloring
    1 teaspoon vanilla
    2 eggs
    2 tablespoons cocoa
    1 teaspoon salt
    2 cups plain flour
    1 cup buttermilk
    1 teaspoon baking soda
    1 tablespoon vinegar

    Directions:

    Sift flour
    Mix cocoa in flour and salt
    Cream shortening and sugar
    Add eggs and vanilla
    Add food coloring
    Add sifted dry ingredients alternately with buttermilk
    Mix vinegar and soda.....add to mixture while foaming

    Bake at 350 degress for 20 to 25 minutes

    Frosting:

    1 cup milk
    1/4 cup flour

    cook until thick and then add a dash of salt and cool

    Mix 1 cup of sugar, 1/2 cup Crisco, 1 stick margarine, 1 teaspoon vanilla......beat until fluffy

    Then beat all ingredients together at high speed until fluffy.
     
  2. mumof2

    mumof2 Active Member

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    mmm, Red Velvet - that sounds very luxurious Johnie :yes:


    what's Crisco?
     
  3. Johnie

    Johnie Active Member

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    fat :tongue:

    Crisco is a brand name of shortening made entirely of vegetable oil.
     
  4. Britchick

    Britchick Well-Known Member

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    no photo of the finished cake? :unsure:
     
  5. Johnie

    Johnie Active Member

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    My grandma's cakes are always beautiful and taste delicious. Mine just taste delicious...I have no decorating skills :sorry:
     
  6. Britchick

    Britchick Well-Known Member

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    same here Johnie, i'm more of a rustic cook! :lol:
     
  7. Tink

    Tink Administrator Staff Member Administrator

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    Johnie, I'm not a fan of Red Velvet Cake, but that sounds pretty darn good! :yes:

    All but the frosting. :sorry: I'm not a frosting person at all. :sorry:

    Crisco is hydrogenated vegetable oil. It's flavorless, so if you are trying to replace it with a product available in the UK, think lard (in color and consistency) but without the animal connection. :) Lard would not be a viable replacement for Crisco.

    Nor would butter. Butter causes things to be thin and crispy, whereas Crisco caused baked goods to be soft and moist. Major difference. (Especially in cakes and cookies).
     
  8. Johnie

    Johnie Active Member

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    It should look something like this
    This is what our wedding cake was.....Mike requested it.
     

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  9. Johnie

    Johnie Active Member

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    Tink, you could always make the cake without the frosting :yes: It is a very dense, moist cake.
     
  10. mumof2

    mumof2 Active Member

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    ahh thanks for the Crisco explanation - i panicked a bit when i saw the word 'lard' though! yuk...

    the cake looks beautiful, wouldn't it be wonderful for me to serve it up for the family at Christmas day tea - a red cake, mmm! :yes:

    i won't be though - i'd need lots of practice first, I'm a rustic cook too - that's the way proper homecooked food should be, at least that's *my* excuse! :lol:
     
  11. Tink

    Tink Administrator Staff Member Administrator

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    Yes, Johnie. :yes: I used to beg my Mother to not frost the cakes... every now and then she'd make one that was really dense and moist that didn't 'need' frosting. As far as I'm concerned no cake needs frosting! LOL. :D :D

    But RV is very moist and would be great without frosting. :yes:

    Lard is the only thing that I could think of that looks like the product. It's NOT a replacement as I said, but I was trying to give you a mental image. Crisco is smoother and creamier than lard.
     
  12. mumof2

    mumof2 Active Member

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    lard ~ shudder! :lol:


    Crisco does ring a bell now - i wonder whether we have it here, there's bound to be something similar anyway I'm sure.
     
  13. Tink

    Tink Administrator Staff Member Administrator

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    Once I made all my pie crusts with lard. I thought I would do the "old fashioned" thing...

    UGH. Nasty. I know folks like it, but to me it just tasted and smelled of pork. NOT the flavor (although I do like pork) I want with my banana cream, pumpkin, rhubarb, blueberry or apple pie! :lipwobble: Or any other pie for that matter.
     
  14. lisaw

    lisaw New Member

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    I am so glad lard isn't used much now - I have memories of that awful smell from my childhood Sunday roasts :blech:
     
  15. Beccaberry

    Beccaberry Moderator Staff Member Moderator

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    I suddenly have the biggest craving for some pie.....
     
  16. Johnie

    Johnie Active Member

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    Does Cookeen ring a bell with our UK folks?

    Did a google search and came up with this

    1 US cup = 236.588238 ml

    Also
    the term "shortening" can be used more broadly to apply to any fat, such as butter, lard, or margarine, used in baking, but as used in recipes it refers to a hydrogenated vegetable oil that is solid at room temperature. Shortening has a higher smoke point than butter and margarine, and it has 100% fat content, compared to 80% for butter and margarine. Crisco, a popular brand, was first produced in 1911. In Ireland and the UK Cookeen is a popular brand.
     
  17. mumof2

    mumof2 Active Member

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    yep i *think* that sounds familiar Johnie, thanks :thumbsup:


    i would so love to make this cake and wow everyone with it....i'll let you know if i get brave enough to try it!
     
  18. Johnie

    Johnie Active Member

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    The cake alone wows......if you can also make it pretty that is great. But it doesn't need to be.
     
  19. Beccaberry

    Beccaberry Moderator Staff Member Moderator

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    YUMMMMMMMMMMMMMMMY!
     
  20. Johnie

    Johnie Active Member

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    Should I make this in OC then? :tongue:
     

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