Red Velvet Cake

Also known as Waldorf Astoria Cake, this colorful red dessert is reputed to
trace its origins to the famed New York hotel.

8 servings
3/4 cup sugar
3 tablespoons vegetable shortening
1 egg
1 teaspoon vanilla
1 bottle (1 ounce) red food color
1/4 cup unsweetened cocoa
1 cup plus 2 tablespoons all-purpose flo
1 teaspoon baking soda
1/2 teaspoon salt
1/2 cup low-fat buttermilk
11/2 teaspoons white distilled vinegar
Buttercream Frosting (recipe follows)


1. Beat sugar and shortening until well blended in large bowl. Add egg and
vanilla, blending well; beat in food color and cocoa until well blended.
Mix in combined flour, baking soda, and salt alternately with combined
buttermilk and vinegar, beginning and ending with dry ingredients.
2. Pour batter into greased and floured 1-quart soufflé dish; place on rack
in 6-quart slow cooker. Cover and cook on high until toothpick inserted
in center of cake comes out clean, 2 to 23/4 hours; remove to wire rack and
cool 10 minutes. Invert onto rack and cool; frost with Buttercream Frost-
ing.
Buttercream Frosting
Makes about 11/2 cups
21/2 cups powdered sugar
1 tablespoon margarine or butter, room temperature
1/2 teaspoon vanilla
1–2 tablespoons milk
1. Mix powdered sugar, margarine, vanilla, and enough milk to make
spreading consistency.