1920's Waldorf Astoria Red Velvet Cake as per Cake Central

                                                                              

This is what this AMAZING cake presents itself as once completed! ASTOUNDING CAKE!


 3 oz. Unsweetened Chocolate Chopped
2 Cups Sugar
4 Large Eggs
1 & 1/2 Cups Vegetable Oil
1 & !/2 Tsp. Vanilla
2 Cups Flour
2 & 1/4 Tsp. Baking Soda
1/4 Tsp. Salt
1 & 1/2 Lbs. Sliced Canned Beets Drained & Pureed ( YUP but do NOT let it SCARE you)
1 Tsp. Red Food Coloring

Preheat oven to 350 degrees. Prepare 3, 9 inch cake rounds OR 1 large Lasagna Glass pan with Baking Spray or grease & flour them.
Melt chocolate in microwave on medium heat about 30 seconds . In a large mixing bowl beat, sugar, oil, eggs & vanilla on low for 2 minutes. In another bowl sift your dry ingredients together & then slowly beat them into your batter. Scrapes sides down often . Now add melted chocolate while beating on low. While beating add your pureed beets & red food coloring. Beat until well combined. Divide batter into your prepared pans & bake 20 to 25 minutes or until cake springs back or toothpick inserted comes out clean. The large oblong pan will take longer at least 30 minutes up to 45 minutes. I have only made my cakes in rounds except for my large Angel Food Cake but baking time will have to be considered for the depth of the pan so watch carefully & check every 10 minutes. If using rounds let cool 10 minutes in pans then dump out & let cool completely. Frost with the following frosting.


Waldorf Astoria Red Velvet Cake Frosting
2 Cups Heavy Cream
12 oz. Cream Cheese brought to room temp
12 oz. Mascarpone .Cheese
1/2 Tsp Vanilla
1 & 1/2 Cups Powdered Sugar
Pour cream into small bowl & whip until you have soft peaks. Refrigerate. Put cream cheese in large bowl & beat until soft & smooth. Add Mascarpone cheese & beat until combined. Add vanilla & powdered sugar & beat until combined. Turn off mixer & now fold in your whipped cream with a spatula. Keep in refrigerator until you are ready to frost your cake. Once frosted you will need to keep this cake in the refrigerator because of the frosting. If you decide you need cake to be kept our frost with the following marshmallow frosting . The cheese frosting is LUCIOUS & try to use it but the marshmallow frosting is WONDERFUL too !

Judys' Marshmallow Frosting
1 Stick Butter Softened
1 Cup Shortening
3 Cups Marshmallow Fluff
6 Cups Powdered Sugar
1/2 Cup to 1 Cup Milk
1/2 Tsp Salt
2 Tsp. Vanilla
Beat butter fluffy in large bowl. Add shortening & beat again until fluffy. Slowly add 1/2 of the powdered sugar with about 1/4 cup of the milk along with vanilla & salt. Add fluff & beat well slowly adding the remaining sugar & as much milk as you need to get a nice thick fluffy frosting. You might need to play with the amounts to get it where you want it. You may always add more sugar, milk or fluff. HAVE FUN & it is DELICIOUS & can be used for Whoopie Pie Filling too!