Waldorf Red Cake

I make this every year, and every year I wonder “why the food coloring?” But who am I to break with tradition, so I diligently squeeze out the 20 drops of red dye into my family’s cake. And, actually, it is a lovely rosy color and tastes the way you wish the most gorgeous cake would taste. This cake is light and moist, and the frosting, a cooked variety, is elegant. Some day I may try it without the food coloring, but not today.

Waldorf Red Cake

  • 1 Tbs. vinegar
  • 1 tsp. soda
  • 1/2 c. butter
  • 1-1/2 c. sugar
  • 2 eggs
  • 20 drops red food coloring
  • 1 Tbs. cocoa
  • 1 c. buttermilk
  • 1 tsp. salt
  • 1 tsp. vanilla
  • 2-1/4 c. flour

Mix vinegar and soda, and set aside. Cream butter and sugar, add eggs and beat. Stir a paste made of the cocoa and red food coloring. Mix together the buttermilk, salt and vanilla, add alternately along with the flour to the creamed mixture, beating well after each addition. Mix in the soda and vinegar.

Grease and flour two 9″ square or round pans.

Bake 30 mins. at 350 degrees.

Cool in pan for 10 mins. then cool completely on rack. Frost tops only with Marshmallow Fluff Frosting.

Marshmallow Fluff Frosting

  • 5 Tbs. flour
  • 1 c. milk
  • 1 c. butter
  • 1 c. confectioner’s sugar
  • 1 tsp. vanilla

Cook flour and milk until very thick, then let cool. Mix cooled mixture together with remaining ingredients. Beat until light and fluffy.

Refrigerate frosted cake. Serve cold.

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