Waldorf Astoria Red Velvet Cake
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Recipe type: Cake
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Cook time: 
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This Waldorf Astoria Red Velvet Cake recipe begins with a Duncan Hines yellow cake mix and with the added sour cream you will have a perfectly moist cake, a coloring that is out of this world and you'll be patting yourself on the back. If you want to add some pizzazz, slice your layers for a taller breathtaking presentation. You can do this!
Ingredients
  • 1 Duncan Hines yellow cake mix
  • 4 eggs
  • 8 ounces sour cream
  • ½ cup oil
  • ½ water
  • ⅓ cup sugar
  • 2 heaping teaspoons of cocoa
  • 1-ounce red food coloring
  • Frosting
  • 1½ cup milk
  • ¼ cup four
  • 1 cup Crisco
  • 1 cup sugar
  • 2 teaspoons vanilla
  • dash of salt
Instructions
  1. Preheat oven to 350 degrees F.
  2. Grease 2 9" cake pans. You can also line the bottom with parchment paper depending on the shape and age of your pans. Sometimes they need a little help (if using 8" pans see note #1 below).
  3. In a small bowl and I suggest using metal utensils, mix the cocoa and food coloring. Mix until the cocoa is dissolved and a paste is formed.
  4. In a large bowl beat oil and sugar until well blended. Beat in eggs one at a time. Add sour cream and mix. Gradually add the cake mix and water. Mix until blended.
  5. Add the cocoa and food coloring paste and continue mixing until coloring has been blended in thoroughly.
  6. Divide batter among pans and bake for 30-35 minutes or cake tester comes out clean.
  7. Cool in pans 20 minutes, remove from pans, flip layers over and remove parchment paper and place on racks.
  8. Cool completely and then level layers with a cake leveler or sharp bread knife (if slicing the layers, see note #2). Fill and crumb coat (see note #3 below) with the ermine icing and place in the refrigerator for 30 minutes or more. Then ice and decorate as desired with the remaining Fro
  9. If you are slicing the layers, please see instructions in the notes below.
  10. Ermine Frosting
  11. Place milk and flour in a small heavy saucepan and cook on medium heat stirring continuously.
  12. Cook 2-3 minutes until the mixture has a thick gravy consistency (pictured in the post).
  13. Remove from heat and cool to room temperature. It must be completely cooled before adding to the next step. Stir in vanilla.
  14. Cream Crisco and sugar together until light and fluffy. You don't want a lot of sugar graininess.
  15. Add the completely cooled milk/flour/vanilla mixture and dash of salt.
  16. Beat until it's all combined and resembles a whipped cream. At least 5 minutes.
  17. Note #1
  18. Cake pan size. If you are using 8" rounds you will need to bake 40 to 45 minutes or until a cake tester comes out clean.
  19. Note #2
  20. Slicing cake layers. Place cake layers in the refrigerator and cool. This makes slicing easier. Score the outside edge halfway up using a paring knife. With a long serrated knife slowly slice through the layer. This is a great technique and it works!!!
  21. Note #3
  22. A crumb coating does just that - it covers the crumbs making it easier to apply the final and decorative coat. Ice between the layers and then apply a thin layer of frosting over the entire cake.
  23. Refrigerate before applying the decorative layer.
  24. ENJOY!!!
Recipe by Sock Box 10 at https://sockbox10.com/recipes/waldorf-astoria-red-velvet-cake/