Jeff Houck

The Tampa Tribune’s food writer since 2005, Jeff Houck covers the way people live through their food. He also hosts the Table Conversations food podcast and believes that everything crunchy is good.

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There’s Always Room For Red Velvet

Posted Nov 7, 2005 by Jeff Houck

Updated Nov 7, 2005 at 12:16 PM

Last week, we asked readers in the Tribune’s Recipes Lost & Found column and also online here at TBO.com) to send us their favorite holiday recipes.

We’ve started to get some tasty examples.

Naomi Counts of Lake Placid sends along this delicious recipe:

WALDORF RED VELVET CAKE

1/2 cup shortening
1 1/2 cups sugar
2 eggs
1/4 cup red food coloring
1 teaspoon vanilla
2 tablespoons cocoa
1 teaspoon salt
1 cup buttermilk
2 1/2 cups flour (sift 3 times)
1 teaspoon baking soda
1 tablespoon vinegar

For the cake:
Cream shorteing and sugar until fluffy. Add eggs and beat 1 minute. Put cocoa and food coloring in in cup to make paste. Add sortening and sugar over eggs and salt. Add vanilla. Add flour slowly. Alternate the milk and flour. Put vinegar and baking soda in a cup and mix. Put this in the rest of the mixture. (Don’t mix, just blend it in.)

Bake 30 minutes at 350 degrees in two round cake pans.

For the frosting:
Cook 1 cup of milk and add it to 5 tablespoons of flour until think. Remove from heat and put in the refrigerator to cool. Beat 1 cup of butter, 1 cup of confectioners sugar and 1 teaspoon vanilla. Add flour mixture a little at a time.