Urban legends surround the "red cake" recipe made with red food coloring. It was not sold by the Waldorf Astoria but it does date back to the early 1900's! Not being a fan of cooking flour to make icing or risking some unknown health issue over too much red food coloring I opted for this beet juice red cake recipe. I am posting it more for my own use than to add another to the already crowded file of red cake recipes.
1Preheat oven to 350 degrees. Grease and flour two 9" cake pans. Remember to use glass and metal utensils to avoid beet juice stains
2Add salt and cocoa to sifted flour and sift again.
3With mixer on medium, cream together vegetable shortening and sugar for at least five minutes.
4Add eggs one at a time, beating at least one minute after each addition
5Add beet juice and vanilla to buttermilk. Alternate adding these liquids and the flour, salt, cocoa mixture to the sugar and shortening. Use a spatula or put your mixer on LOW. Do not over beat
6Pour vinegar into a small bowl and add baking soda. It will foam briefly. Fold gently into the cake batter. Do not beat. The batter will be somewhat thick. Add water if necessary to make the pour-able batter
7Pour batter into prepared cake pans and bake at 350 degrees for 30 minutes. Allow layers to cool 10 minutes before removing form pans. Cool cake completely before frosting