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Red Velvet Cake with Mystery Icing

Contributed By: Lynne | See all of Lynne's recipes
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Rating: 5   Reviews: 7 See Reviews
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A rich white icing tops this ruby red cake.
2 ½ cups sifted cake flour
½ teaspoon salt
3 tablespoons Quick chocolate flavored drink mix
½ cup shortening
1 ½ cups sugar
2 eggs
2 ounces red flood coloring
1 teaspoon vanilla extract
1 cup buttermilk
1 tablespoon white vinegar
1 teaspoon baking soda
Mystery Icing
(I usually double the recipe below for a thick icing)
4 tablespoons flour
1 cup milk
1 cup sugar
½ cup butter
½ cup shortening
Dash of salt
¼ teaspoon vanilla

Combine flour, salt and the chocolate flavored mix. Cream together the shortening and sugar. When mixture is well creamed, beat in eggs one at a time. Blend well and add food coloring and vanilla. Mix buttermilk, vinegar and soda. Add alternately with dry ingredients to the creamed mixture. Blend at low speed after each addition. Turn batter into two greased and lined 9” round layer pans and bake at 350 degrees about 30 minutes or until cake tests done. Remove from pans and cool on wire racks before frosting with this icing.

Mystery Icing

Blend flour and milk. Cook until mixture thickens to consistency of cream. Cool but do not chill. Cream sugar, butter and shortening, adding salt and vanilla. Add the cooked flour mixture and continue beating until very fluffy.

Date Added: 10/14/2010
Spotlight Recipe Review See all 7 reviews »

Rating: 5
by: Connie, UT Reviewed: 12/30/2011
Original recipe from Waldorf Astoria
My sister received this recipe from her friend that got it from a woman that she baby sat for while this woman and her husband went on buying trips to New York. This woman bought the recipe from the chef at the Waldorf Astoria for $500 and that was more than 40 years ago. We have used 1/2 & 1/2 in place of the milk which makes a very rich creamy frosting. I have become lactose intolerant in my later years and now use coffee creamer (regular or fat free) in place of the milk.
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