I have a recipe written in a spidery handwriting on a faded piece of torn notebook paper. It has intrigued me forever because it sounded so special – Waldorf Red Cake. This recipe was my grandmother’s and I am guessing it is from the late 1920s or early 1930s. Yep, you guessed it – it’s a fancy name for good old red velvet cake.
Food historians believe that red velvet cake got its color from a reaction between the acids in buttermilk and the alkalinity in the old type of cocoa. Continue reading