There are so many recipes for the famous "Waldorf Astoria" cake,does anyone have the real one? ?

Question

It is also known as Red velvet cake. The hotel has a cookbook,it's $50.00.Which I'd buy,if I knew that recipe was in it.Does anyone have this book and can tell me if it's in there? Thank's

Answer 1

Waldorf-Astoria Red Velvet Cake
1/2 cup shortening
1 1/2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa (heaping)
1 cup buttermilk
2 1/4 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
FROSTING
3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter (must be butter )

Cream shortening, sugar and eggs.
Make a paste of food coloring and cocoa.
Add to creamed mixture.
Add buttermilk alternating with flour and salt.
Add vanilla.
Add soda to vinegar, and blend inches.
Pour into 3 or 4 greased and floured 8" cake pans.
Bake at 350°F for 24-30 minutes.
Split layers fill and frost with the following frosting.
Frosting: Add milk to flour slowly, avoiding lumps.
Cook flour and milk until very thick, stirring constantly.
Cool completely.
Cream sugar, butter and vanilla until fluffy.
Add to cooked mixture.
Beat, high speed, until very fluffy.
Looks and tastes like whipped cream.

Answer 2

I wouldn't buy it. Just take a normal red velvet cake, experiment on it until you get it until it's "famous" tasting. $50 is alot for a recipe....

Answer 3

Red Velvet Cake
2¼ cups All-purpose flour, sifted
1 tsp Salt
2 Tbsp Cocoa
2 oz red food coloring (≈measure is ¼ cup or 4 tbsp)
½ cup vegetable shortening
1½ cups Sugar
2 Large Eggs
1 cup Buttermilk
1 tsp Vanilla extract
1 tsp White vinegar
1 tsp Baking soda
Preheat oven to 350°F. Grease and flour two 9-inch cake pans. Combine the sifted flour and salt, and set aside. Put the cocoa in a small glass bowl, and add the food coloring gradually, stirring until mixture is smooth. Set aside. Cream together the shortening and sugar, beating for 4 or 5 minutes at medium speed in your electric mixer until fluffy. Add the eggs, one at a time, beating for at least 30 seconds after each addition. At low speed of your mixer, add the flour mixture to the sugar mixture alternately with the buttermilk and vanilla, scraping down the sides of the bowl as necessary. Add the cocoa/food coloring mixture, mixing until color of batter is uniform. Do not overbeat; overbeaten cake batter will result in a tough cake. Turn off your mixer. In a small bowl, mix the vinegar with the baking soda. It will foam up. Stir it briefly to mix, and then add it to the cake batter, folding it in to incorporate well, but do not beat. Pour the batter into the prepared cake pans, and bake in a 350°F oven for 25 to 30 minutes, or until a cake tester comes out clean. Allow layers to cool on a rack for 10 minutes before turning out. Let cake cool completely before frosting.
White Frosting
1½ cup Sugar
½ tsp Cream of tartar
1/8 tsp Salt
½ cup Water
4 Egg whites (at room temperature)
Combine sugar, cream of tartar, salt and water in heavy saucepan. Cook over medium heat, stirring constantly, until mixture is clear. Cook until mixture reaches 240°F on a candy thermometer (soft ball stage).
Beat egg whites until soft peaks form. Let mixer continue to run and slowly pour the sugar mixture in a thin stream down the side of the mixer bowl (don't let the sugar mixture come into contact with the beaters). Continue beating until stiff peaks form and frosting thickens to desired consistency.

Answer 4

I have the Original recipe