This Waldorf Cake is almost too pretty to eat! The cake is moist with a subtle hint of chocolate and the not-too-sweet icing is the perfect complement. Some call this red velvet cake, but the icing is unique and different from typical red velvet cakes. Call it what you want– and enjoy!
For cake: Preheat oven to 350 degrees F. Grease and flour two 9-inch cake pans.
In a bowl, combine vinegar and baking soda and set aside.
In another bowl, cream sugar and shortening, then stir in eggs. Make a paste using cocoa and food coloring, then add to sugar mixture. Alternately add flour and buttermilk to sugar mixture, stirring well after each addition. Stir in salt and vanilla. Stir in vinegar mixture.
Pour batter into prepared pans. Bake for 30 minutes, or until a toothpick inserted into the center comes out clean.
To assemble: Slice cooled layers in half horizontally. Place one layer on a cake plate. Spread icing on top. Repeat with other layers.
For icing: Put milk and flour into a jar and shake to combine. Pour into a saucepan over medium-low heat and cook until thick. Cover, remove from heat, and cool.
In a bowl, cream butter and sugar, then add vanilla and stir until fluffy. Add cooled milk mixture, blending very lightly and briefly.