original recipe for red velvet cake-1963
(1 rating)
I got this recipe from Diane Small about 1963. I babysat for her children. I had the cake at her house and fell in love with it. I copied the recipe from a Nashville newspaper article on the recipe's origins from the Waldorff Astoria Hotel in NYC. I know the recipe is over 50 years old. It is a family favorite. I am including the directions for the original icing.I could never get it right. My mother in law could and it is good. Most people prefer to use a cream cheese frosting. I'm sorry I don't have a picture to add. Enjoy!
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(1 rating)
yield
12 serving(s)
prep time
45 Min
cook time
30 Min
method
Bake
Ingredients For original recipe for red velvet cake-1963
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1 cupbuttermilk
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2 ozs.red food coloring
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2 1/4 cupscake flour
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1/2 cupshortening
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1 1/2 cupssugar
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3 Tbsp.cocoa powder
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2eggs
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3/4 tsp.salt
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1 tsp.soda
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1 tsp.vanilla
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1 Tbsp.vinegar
- MYSTERY ICING
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3 Tbsp.flour
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1 cupmilk
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1 cupbutter
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1 cupsugar
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1 tsp.vanilla
How To Make original recipe for red velvet cake-1963
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1Heat oven to 350 degrees. Make a paste with cocoa and food coloring.
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2Cream shortening,sugar,and eggs.
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3Mix vanilla and buttermilk. Add alternately with flour to batter. Then add cocoa paste. Mix vinegar and soda and fold into batter. This makes three 8-inch layers.
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4For icing: Cook flour and milk until thick. Chill in refrigerator till cold. Beat butter, sugar, and vanilla tillvery creamy. Do not underbeat. Add milk mixture and beat till fluffy. Spread on cake.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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