Best recipe, ever. Thanks

On Jan 10, 10:24*pm, isw > wrote:
> In article .com>,
>
> *"Lila3" > wrote:
> > Does anyone have a recipe for red Velvet cake using Beets as well as
> > being red? I have tried the ones with food coloring and they just taste
> > like a regular buttermilk cake.You can call any red-colored cake a "Red Velvet Cake" if you like, but
> that (IMO) doesn't make it one. Beet juice is no substitute for a bottle
> of red food coloring.
>
> Did you frost your cake with the One True And Proper Icing (IMO) for Red
> Velvet Cake? If not, that's probably why it didn't taste right.
>
> Here's what I believe is the archetypical (and therefore the only
> correct) recipe for that cake *and frosting*. Make it precisely by this
> recipe at least once before you mess around with it; that way, at least
> you'll have an idea what you should be working towards.
>
> A friend of a friend of mine paid $250 for this recipe.
>
> * * * * * * * * * * ** *Exported from *MasterCook **
>
> * * * * * * * * * * * Waldorf Astoria Red Cake
>
> Recipe By * * :
> Serving Size *: 1 * Preparation Time :
> Categories * *: * * * * * * * * * * * * *
>
> * Amount *Measure * * * Ingredient -- Preparation Method
> -------- *------------ *--------------------------------
> *1 * * * * cup * * * * * all-purpose flour * * * * * * *
> *3/4 * * * cups * * * * *cake flour * * * * * * * * * *
> *5 * * * * tablespoons * cocoa (1/4 C + 1 T) * * * * * *
> *1/2 * * * teaspoon * * *salt * * * * * * * * * * * * *
> *1 * * * * cup * * * * * Crisco (do NOT substitute) * * * * * * * * * * * *
>
> 2 * * * * * * * * * * * *eggs * * * * * * * * * * * * *
> *1 * * * * cup * * * * * buttermilk * * * * * * * * * *
> *1 * * * * teaspoon * * *baking soda * * * * * * * * * *
> *1 * * * * teaspoon * * *vinegar * * * * * * * * * * * *
> *1 1/2 * * cups * * * * *sugar * * * * * * * * * * * * *
> *1 * * * * teaspoon * * *butter flavoring * * * * * * *
> *1 * * * * teaspoon * * *vanilla extract (NOT imitation)
> *1 * * * * ounce * * * * red food coloring* * * * * * *
> * * * * * * * * * * * * *Frosting * * * * * * * * * * *
> *3 * * * * tablespoons * flour * * * * * * * * * * * * *
> *1 * * * * cup * * * * * milk * * * * * * * * * * * * *
> *1 * * * * cup * * * * * butter (NOT margarine) * * * * * * * * * * * *
> *1 * * * * cup * * * * * sugar * * * * * * * * * * * * *
> *1 * * * * teaspoon * * *vanilla extract (NOT imitation)
>
> Cake:
>
> Preheat oven to 350 F.
>
> Sift three times -- both flours, cocoa, and salt.
>
> In large bowl, cream sugar and Crisco. Add coloring, vanilla, and butter
> flavor. Add eggs, one at a time, beating between additions. Add
> buttermilk and flour mixture alternately; do not overmix. Fold in soda,
> then fold in vinegar. *Immediately* pour into three, 8" layer pans**,
> well greased and floured (loose bottom type works well).
>
> Bake at 350 F for 30 minutes, or until done.
>
> Frosting:
>
> Melt 1/4 C butter; add flour, stir and cook until smooth but not at all
> brown. Add cold milk all at once; cook, stirring constantly, until very
> thick and smooth. Cool to room temperature.
>
> Cream remaining butter (softened but NOT melted), sugar and vanilla in
> mixer until very fluffy (about 15 minutes, until sugar is not grainy).
> Add cooled flour mixture and blend well with spoon until consistency of
> whipped cream. Frost layers.
>
> Notes:
>
> *"1 ounce" of red food coloring is not a typo; that's how much to use.
>
> **We use 9" cake pans. In this case, baking time will be reduced by
> about 5 minutes. This makes thinner layers, which is fine, but make 1
> 1/2 times the amount of frosting to be sure there is enough. There may
> be some left over, depending on how thickly you like to frost cakes.
>
> Do not use only cake flour, as the resulting layers will be too fragile.
>
> Some versions of this cake use other kinds of frosting; DO NOT
> SUBSTITUTE until you've tried this one; it is the best (and the only
> authentic one).
>
> To make the layers easier to remove from the pans, cut a round of waxed
> paper to fit the bottom. Grease the pan bottom, place the waxed paper on
> it, then grease and flour the entire inside as usual. Peel the paper off
> after the layers are removed from the pans.
>
> --
>
> Isaac