The Red Velvet Cake

I saw a request for a Red Velvet Cake recipe in the Tampa Tribune so I submitted the recipe and the story of how my Dad, Vito Rinaldi, obtained the recipe from New York's Waldorf Astoria. The story and the recipe appeared in the Baylife section of the Tampa Tribune on January 18,2009. I bought several copies of that paper and sent them to everyone I knew. So began my recipe storybook tales and here is that recipe.

Red Velvet Cake
Ingredients:
1/2 Lb Butter
1 Tbsp. Cocoa
1 1/2 Cup Sugar
2 oz Red Food Coloring
2 Eggs
2 Cups Flour
1 Tsp. Salt
1 Cup Buttermilk
1 Tsp. Vanilla
1 Tsp.White Vinegar
1 Tsp. Baking Soda

Directions:
Cream butter, cocoa, and sugar.
Add food coloring.
Beat in eggs one at a time.
Then add, flour, salt, buttermilk, and vanilla. Beat well.
Mix vinegar and baking soda in a cup, then fold gently into batter with spatula.
Pour batter in two 8" pans.

Bake in pre-heated 350 degree oven 40 minutes

Icing:
Mix 5 Tblsp. Flour and 1 Cup Milk, heat to boiling while stirring with wire whisk. Cool thoroughly!
In a separate bowl, mix;
1/2 Lb. Butter
1 Cup Sugar
1 Tsp. Vanilla
Beat butter mixture until fluffy, then add flour mixture. Beat well.
Keep iced cake in refrigerator since icing tends to melt when left out at room temperature.