Red Velvet Cake from Waldorf Astoria Cookbook

Ingredients:
3 oz unsweetened chocolate, chopped
2 cups granulated sugar
4 large eggs
1½ cups vegetable oil
1½ tsp pure vanilla
2 cups AP flour
2¼ tsp baking soda
¼ tsp salt
3 cans (12 oz) canned beets, drained and pureed
1 tsp red food colouring

For the Icing:
2 cups whipping cream
12 oz cream cheese, room temperature
12 oz mascarpone cheese
½ tsp vanilla extract
1½ cup icing sugar, sifted

Method:
For the Cake:

1. Preheat oven to 180°C.
2. Melt chocolate in a metal bowl and set over a saucepan of boiling water or in the top of a double boiler. ( Or, melt in a microwave for 30-40 seconds.)
3. Meanwhile, place sugar, eggs, oil and vanilla in the bowl and mix for about one minute on low speed.
4. Sift together flour, baking soda and salt & add to egg mixture and continue to mix on low speed until well incorporated. 
5. Add melted chocolate and mix on low speed. 
6. Add pureed beets & food coloring. Continue to mix on low speed until all ingredients are thoroughly combined.
7. Divide batter evenly between 3 greased and floured pans and bake for 20-25 mins or until cake springs back when touched, or when toothpick comes up clean.
8. Cool for 10 mins in the pans and turn layers out onto rack to cool completely.

For the Icing:

1. Pour cream into small bowl and whip to soft peaks.
2. Refrigerate.
3. Place cream cheese in a bowl and mix on low speed until soft and smooth.
4. Add mascarpone and mix until combined.
5. Add vanilla and powdered sugar and mix well.
6. Fold in whipped cream by hand with spatula.
7. Refrigerate until ready to assemble.

Improvements to recipe:

1. Add 2 tsp baking powder.
2. Increase red food colouring to 2 tsp to increase intensity of red colour.
3. Replace 2 or 3 oz of chocolate with white chocolate, as original recipe produces a dark chocolate cake.
4. Replace mascarpone cheese with cream cheese, as original recipe produces a very soft & runny icing.

Au Jus Roast Beef Sandwich

Ingredients:
3 lbs roast beef
1 can beef consomme, 2 cups
1 can french onion soup, 2 cups
1 can beer
1 cup butter
4 whole hoagie buns, or miniature french bread loaves

Method:

1. Combine all ingredients, except bread, in a crock pot. Let simmer at least 6 hours or until tender and flaky.
2. Separate beef shreds from juices.
3. Serve beef on split buns, with a small bowl of juice on the side. Dip sandwiches in juice as you eat.
4. Bread can be toasted and/or buttered before adding beef if desired.

Warm Chocolate Cakes with Mascarpone Cream

Ingredients:
8 oz bittersweet chocolate, plus shavings for garnish, chopped
1½ stick unsalted butter
3 large eggs
3 large large egg yolks, at room temperature
½ cup sugar
¼ cup cake flour
½ cup heavy cream
½ vanilla bean, split and seeds scraped
2 Tbsp light brown sugar
½ tsp finely grated lemon zest
1 cup mascarpone
1 tsp fresh lemon juice
½ cup brandied cherries or kirsch-soaked sour cherries

Method:

1. Preheat the oven to 190°C. Coat six 6-oz ramekins with butter, and dust lightly with flour. Set the ramekins on a sturdy baking sheet. In a microwave-safe bowl, melt the chocolate with the butter; let cool.
2. In the bowl of a standing electric mixer fitted with the whisk, beat the eggs, yolks, and sugar on high speed until pale and fluffy, about 4 mins. Using a rubber spatula, gently fold in the chocolate, then fold in the cake flour just until no streaks remain.
3. Spoon the batter into the prepared ramekins and bake for 15 mins, until the cakes have risen, the tops are dry and the centers are slightly jiggly. Let stand for 5 mins.
4. In a bowl, beat the cream with the vanilla seeds, brown sugar, and lemon zest until soft peaks form. Add the mascarpone and lemon juice and beat until blended.
5. Run the tip of a small knife around each cake to loosen it, then unmold onto plates. Spoon the mascarpone cream onto the cakes and garnish with the brandied cherries and chocolate shavings.

Praline Turtle Cake

Ingredients:
½ cup butter
1 cup brown sugar
1 can (14 oz) sweetened condensed milk
1 cup chopped pecans
2 cups all-purpose flour
¾ cup unsweetened cocoa
2 cups granulated sugar
1½ tsp baking soda
1½ tsp baking soda
1 tsp salt
2 large eggs
1 cup sour cream
½ cup canola oil
1 tsp vanilla extract
1 tsp white vinegar
½ cup fudge topping
½ cup chocolate chips, melted

Method:

1. Heat oven to 180°C.  Butter the bottoms of two 9-inch round cake pans and fit a circle of parchment paper large enough to cover 1 inch up the side of each cake pan. 
2. Heat the butter, brown sugar, and sweetened condensed milk in a 2-quart saucepan over medium heat until the butter melts and the sugar is dissolved. Do not boil. 
3. Divide the sugar mixture between the prepared pans. Sprinkle 3/4 cup pecans over sugar mixture and set aside to cool. 
4. Combine the flour, cocoa, granulated sugar, baking powder, baking soda, and salt together in a large bowl. Add the eggs, sour cream, oil, vanilla, and vinegar, and 1 cup hot water and mix with a wooden spoon until the batter is smooth. 
5. Pour the batter into the cake pans -- over sugar mixture -- and bake until a wooden skewer inserted into the cake center comes out clean -- 35 to 40 minutes. 
6. Cool cakes in the pans for 10 minutes. Run a knife around the edge of the pans and turn cakes out onto a cooling rack. Remove the paper and cool completely.
7. To assemble the cake, spread the fudge topping over the sugar mixture side of one cake layer. Place the second layer over the first and drizzle with the melted chocolate and the remaining ¼ cup pecans. 
8. Frost the cake sides with your favorite chocolate icing.

German Chocolate Cake

Ingredients:
½ cup boiling water
4 oz German's Chocolate, coarsely chopped
2 cups AP flour
¼ cup cocoa
1 tsp baking soda
1 tsp salt
2 cups sugar
1 cup (2 sticks) unsalted butter, softened
4 large eggs, separated
1 tsp vanilla
1 cup buttermilk

Method:

1. Preheat oven to 180°C. Using a small brush, lightly coat two 9-inch cake pans with softened butter or vegetable-oil cooking spray. Dust with flour and tap out any excess. Set aside. 
2. In a medium heat-proof bowl, pour boiling water over German's Chocolate. Stir until smooth and set aside. 
3. In another medium bowl, combine flour, cocoa, baking soda, and salt. Set aside. 
4. In a large bowl, using a mixer set on medium-high speed, beat sugar and butter until very light, 1 to 2 minutes. Add egg yolks, one at a time, until well incorporated. 
5. Reduce mixer speed to low and add chocolate mixture and vanilla.  Add flour mixture by thirds, alternating with buttermilk and ending with dry ingredients.  
6. In a medium bowl, beat egg whites to soft peaks. Use a rubber spatula to gently stir a half cup beaten whites into batter. Fold remaining whites into batter.
7. Divide batter equally between pans and spread evenly. 
8. Bake on middle rack of oven until a tester inserted in center of each cake layer comes out clean, 30 to 35 minutes. 
9. Cool in pans on a wire rack for 15 minutes. Use a knife to loosen cake from sides of pan and invert onto wire rack to cool completely.
10. Place 1 layer on a cake plate and top with ⅓ of Coconut-Pecan Filling. Repeat with second and third layers and remaining filling. Serve or store in an airtight container at room temperature.

Coconut-Pecan Filling
Ingredients:
1 cup sugar
1 can (12-oz) evaporated milk
½ cup unsalted butter
3 large egg yolks
1 tsp vanilla
2⅓ cups (one 7-oz package) flaked coconut
1½ cup chopped pecans

Method:

1. In a medium saucepan, combine the sugar, milk, butter, egg yolks & vanilla. Cook over medium heat, stirring constantly, until thickened, about 10 minutes.
2. Stir in coconut and pecans. Transfer to a bowl and, stirring occasionally, allow to cool to room temperature before frosting the cake.

Chocolate Whipped Cream Cake

Ingredients:
1¾ cups AP flour
2¼ cups granulated sugar
2 Tbsp granulated sugar
¾ cup unsweetened cocoa
1½ Tbsp unsweetened cocoa
1 tsp salt
1½ tsp baking powder
1½ tsp baking soda
½ cup canola oil
1 cup milk
2 large eggs
2 tsp vanilla extract
2 Tbsp anisette liqueur
1½ cup heavy cream, cold
1½ tsp confectioners' sugar
⅓ cups mini chocolate chips

Method:

1. Heat oven to 180°C. Butter the bottoms of two 9-inch round cake pans and fit with two circles of parchment paper. Butter the paper and pan sides and dust with flour. Set aside. 
2. Bring a small saucepan of water to a boil and maintain. 
3. Combine the flour, 2 cups granulated sugar, ¾ cup cocoa, salt, baking powder, & baking soda in a large bowl. Beat in the oil, milk, eggs, vanilla, and anisette liqueur using a mixer set on medium speed for 2 minutes. Reduce mixer speed to low and add 1 cup of the boiling water. 
4. Divide the batter between the prepared pans and bake until a wooden skewer inserted into the middle of each cake comes out clean -- about 35 minutes. 
5. Cool the cakes in pans on a wire rack for 10 minutes. Unmold the cakes and return to the wire rack until completely cool.
6. To make the frosting, beat the heavy cream and confectioners' sugar until soft peaks form. Gently fold in the remaining ¼ cup plus 2 Tbsp granulated sugar and 1½ Tbsp cocoa until combined.
7. To assemble the cake, place one layer on a cake plate. Spread a third of the frosting over the layer. Sprinkle with half of the chocolate chips. Top with the remaining layer and spread the remaining frosting over the top and sides of the cake. Sprinkle with the remaining chocolate chips. 
8. Serve immediately or store in the refrigerator until ready to serve.

Warm Chocolate Caramel Cakes

Ingredients:
Butter, softened
1 jar good-quality caramel sauce

1½ cup sifted cake flour
⅓ cup Dutch-process cocoa
1 tsp baking soda

1 cup sugar
½ tsp salt
1 cup strong brewed coffee, warm
⅓ cup light olive oil
1½ tsp vanilla extract
1 Tbsp aged balsamic vinegar

Method:

1. Generously coat six 6-oz ramekins with softened butter. Chill in the freezer for about 10 mins, and brush with a second coat of butter.  Pour 3 Tbsp caramel sauce into the bottom of each ramekin and transfer to the freezer for 1 hour.
2. Whisk the cake flour, cocoa, baking soda, sugar & salt together in a large bowl and set aside. Stir the coffee, oil, vanilla & vinegar together & whisk into the flour mixture just until smooth.
3. Fill each ramekin with ⅓ cup of batter.  Bake at 200°C until the cake is set & a toothpick inserted in the center comes out clean & the caramel has bubbled up the sides, about 20 mins.

Chocolate Pumpkin Cake/Cupcakes

Ingredients:
2½ cups AP flour
2 Tbsp AP flour
1 cups good-quality cocoa
2 Tbsp good-quality cocoa
1 Tbsp baking powder
1½ Tbsp baking soda
2¼ tsp ground cinnamon
¾ tsp fresh-grated nutmeg
¾ cups buttermilk
1½ cup pumpkin purée
1½ tsp vanilla extract
2¼ sticks unsalted butter, softened
1½ cup (firmly packed) dark brown sugar
1½ cup granulated sugar
5 large eggs

Method:

1. Prepare cake pans: Heat oven to 180°C. Lightly butter three 8-inch cake pans and fit each bottom with an 8-inch circle of parchment paper. Lightly butter the parchment paper. Set aside.
2. Make the batter: Sift the flour, cocoa, baking powder, baking soda, cinnamon, and nutmeg in a large bowl and set aside. Combine the buttermilk, pumpkin, and vanilla in a medium bowl and set aside. Beat the butter and sugar together in a large bowl, with an electric mixer set on medium speed, until fluffy. Add the eggs, one at a time, beating well after each addition, until the mixture is smooth and light. Alternately add the flour mixture and buttermilk mixture, blending well after each addition.
3. Bake the cake: Divide the batter among the pans and bake until a wooden skewer inserted into the middle comes out clean -- about 35 mins. Cool the cakes in the pan for 20 mins. Remove cakes and cool. (For cupcakes: Heat oven to 190°C. Place cupcake liners in standard cupcake tins and fill each with ¼ cup of batter. Bake for 22 mins.)
4. Assemble the cake: Trim each of the layers. Place one layer on a cake plate and top with one third of the frosting. Repeat with the second and third layers. (To ensure that the cake layers do not shift, cut three skewers to ¼" shorter than the full height of the cake and insert them before icing the top layer.) Refrigerate until ready to serve.

Orange Cream Cheese Frosting

Ingredients:
1 package (8-oz) cream cheese, softened
¼ cup (½ stick) unsalted butter, softened
1 Tbsp fresh orange juice
1 tsp grated orange zest
½ tsp pure vanilla extract
4 cups confectioners' sugar
¼ tsp orange food coloring

Method:

1. Blend the cream cheese, butter, orange juice, orange zest, and vanilla in a large bowl, using an electric mixer set at medium speed, until smooth.
2. Add the sugar and continue to beat until light and creamy -- about 3 more minutes.
3. Add the food coloring and gently stir until the color is uniform.
4. Chill the frosting until ready to ice the cupcakes or cake.

Hot Chocolate Meringue Cake

Ingredients:
Parchment paper
6 egg whites
1 Tbsp cream of tartar
1¼ cups sugar
3 Tbsp sifted cocoa
⅛ tsp cayenne pepper
4 cups whipped cream

Method:

1. To make the cake: Heat oven to 100°C. Line twobaking pans with parchment paper and set aside. Draw two 9-inch circles in the center of the paper and set aside.
2. Beat egg whites and cream of tartar until foamy. Stream in 1¼ cups sugar and continue to beat on high speed. Just as the whites reach their peaks, sprinkle in sifted cocoa and cayenne pepper and continue beating to stiff peaks.
3. Spread the meringue within the circles. Bake for 3 hours, turn off oven, and let sit for 1 hour.
4. Cool on the pan on a wire rack. Store in a very dry, cool place.
5. Fill the layers with whipped cream and serve within 2 hours.

Rich Chocolate Layer Cake

Ingredients:
1 box devil's food cake mix, such as Betty Crocker
¼ cup unsweetened cocoa
1 cup mayonnaise, such as Hellmann's or Best Foods
3 large eggs
1 cup water
2 containers (16 oz each) chocolate frosting
¼ cup sour cream
2 tsp vanilla extract
½ cup chopped almonds, toasted
1 cup sweetened flaked coconut, toasted

Method:

1. Heat oven to 180°C. Lightly coat two 8-inch cake pans with softened butter. Cut two 8-inch circles out of parchment paper and fit them into the bottom of the cake pans. Lightly coat the paper circles with butter. Lightly flour both pans, shake out excess flour and set aside. 
2. Beat the cake mix, cocoa, mayonnaise, eggs, and water in a large bowl with an electric mixer set on low speed. Increase speed to high and beat for 2 more minutes. 
3. Pour batter into prepared pans and bake until a toothpick inserted into the middle comes out clean -- about 35 minutes. 
4. Cool cakes in pans on wire racks for 20 minutes. Remove cakes from pans and return to the wire racks until completely cool.
5. To make the filling, whisk the frosting, sour cream, and vanilla together in a large bowl. Transfer 1 ½ cups of frosting to a medium bowl and stir in the almonds and the toasted coconut. Set aside.
6. To assemble the cake, split both layers and brush away any excess crumbs. Place one split layer on a cake plate. Tuck strips of wax paper under the edges of the cake to protect the plate. Spread ⅓ of the filling over the layer. Top with the next layer and spread another ⅓ of the filling over the top. Repeat with the third cake layer and remaining filling and top with the final cake layer. Spread the frosting over the top of cake smoothing out to the edges. Spread the remaining frosting around the sides and serve or store covered for up to 4 days.

Chocolate Cream Cake

Ingredients:
1¾ cup unsalted butter, softened
1 Tbsp unsalted butter, melted
2 cups AP flour
2½ Tbsp AP flour
2¼ cups whole milk
⅔ cup sugar
½ cup dark brown sugar
½ cup unsweetened cocoa
¼ cup sour cream
3 large eggs
3 tsp pure vanilla extract
1 tsp baking powder
1 tsp baking soda
1 tsp salt
1 cup confectioners' sugar
9 oz bittersweet chocolate
1½ Tbsp vegetable shortening

Method:

1. Make batter: Preheat oven to 180°C. Using a small brush, lightly coat three 2½" 6-cup muffin pans with melted butter. Dust with flour, tap out excess, and set aside. Place 2 cups flour, 1¼ cups milk, sugar, brown sugar, cocoa, ¾ cup butter, sour cream, eggs, 2 tsp vanilla, baking powder, baking soda, and salt in a large bowl. Beat using a mixer set on low speed until combined. Increase mixer speed to medium and continue to beat 3 more mins.
2. Bake cakes: Divide batter equally between prepared pans and bake on middle rack of oven until cake tops spring back when lightly touched, 20 to 25 mins. Cool in muffin pans on a wire rack 5 mins. Use a knife to loosen cakes from pan sides. Invert cakes onto wire rack and cool completely.
3. Make cream filling: Whisk remaining milk and flour together in a medium saucepan until smooth. Place saucepan over medium heat and cook, stirring constantly, until thick, about 5 minutes. Remove from heat, cool to room temperature, and set aside. Using an electric mixer set on high speed, beat remaining butter and confectioners' sugar together in a medium bowl until light. Add remaining vanilla, reduce mixer speed to medium, and slowly add cooled milk mixture. Beat 1 more minute.
4. Fill cakes: Fill a pastry bag fitted with a long, narrow tip (we used a Bismark tube #230) with cream filling. Insert tip into bottom of cake and fill by gently moving tip from side to side while squeezing pastry bag, until cake begins to swell. Gently remove tip and return cake to wire rack. Fill remaining cakes and set wire rack over a baking pan.
5. Glaze cakes: In a double boiler set over simmering water, melt bittersweet chocolate and shortening together. Once melted, remove pan from heat and let sit 3 mins. Pour about 1 Tbsp chocolate mixture on top of a cake. Use a small spatula to glaze top and smooth around sides until completely coated in a thin layer of chocolate. Repeat with remaining cakes. Freeze 3 mins, remove, and let sit until chocolate has set, about 1 hour. Decorate cake tops with remaining cream filling, if desired.

Red Velvet Cake (Naturally Dyed)

Ingredients:
6 eggs, separated
1 cup granulated sugar, divided in half
1 tsp vanilla
⅓ cup buttermilk
1 tsp cream of tartar
¾ cup cake flour
⅓ cup beet powder
1 Tbsp cocoa powder

Method:

1. Preheat oven to 180°C.
2. In a metal bowl placed atop a pot of simmering water, whisk together egg yolks, ½ cup granulated sugar, vanilla and buttermilk for 3-5 minutes until pale yellow.
3. Remove from heat and continue whisking for an additional 5 minutes until thick and foamy, nearly tripling in size.
4. Meanwhile, in a separate bowl, whisk together egg whites until foamy. Add in cream of tartar.
5. Continue whisking until soft peaks begin to form, then gradually add remaining ½ cup granulated sugar and beat until peaks are stiff and glossy.
6. In a third bowl, sift together cocoa powder, cake flour and beet powder.
7. Gently sift dry ingredients into egg yolk and egg white mixtures, folding all three components together until combined.
8. Divide cake batter into two 9" round cake pans, lined on the bottom with parchment paper. Bake for 20-25 minutes.
9. Remove from heat and invert pans over baking rake while cake cools. Gently cut cake away from edges and remove from pan. Frost and layer as desired.

Cream Cheese Frosting
Ingredients:
8 oz (two sticks) butter, room temperature
8 oz cream cheese
1 tsp vanilla
1 cup powdered sugar

Cream together butter and cream cheese. Add in vanilla and powdered sugar, beating until well combined. Allow cake to completely cool before frosting. Makes enough to frost a two layered cake.

Red Velvet Cake

Ingredients:
2½ cups (250 grams) AP flour
½ tsp salt
2 Tbsp (15 grams) Dutch-processed cocoa powder
½ cup (113 grams) unsalted butter, at room temperature
1½ cups (300 grams) granulated white sugar
2 large eggs
1 tsp pure vanilla extract
1 cup (240 ml) buttermilk
2 Tbsp liquid red food coloring
1 tsp white distilled vinegar
1 tsp baking soda

Cream Cheese Frosting:
1½ (360 ml) cups heavy whipping cream
1 - 8 oz (227 grams) cream cheese, room temperature
1 - 8 oz (227 grams) tub of Mascarpone cheese, room temperature
¾ tsp pure vanilla extract
1 cup (115 grams) confectioners' (icing or powdered) sugar, sifted

Method:

1. Preheat oven to 180°C and place rack in center of oven. Butter two - 9 inch (23 cm) round cake pans and line the bottoms of the pans with parchment paper. Set aside.
2. In a mixing bowl sift together the flour, salt, and cocoa powder. Set aside.
3. In bowl of your electric mixer, or with a hand mixer, beat the butter until soft (about 1-2 minutes). Add the sugar and beat until light and fluffy (about 2-3 minutes). Add the eggs, one at a time, beating well after each addition. Scrape down the sides of the bowl.Add the vanilla extract and beat until combined.
4. In a measuring cup whisk the buttermilk with the red food coloring. With the mixer on low speed, alternately add the flour mixture and buttermilk to the butter mixture, in three additions, beginning and ending with the flour.
5. In a small cup combine the vinegar and baking soda. Allow the mixture to fizz and then quickly fold into the cake batter.
6. Working quickly, divide the batter evenly between the two prepared pans and smooth the tops with an offset spatula or the back of a spoon.  Bake in the preheated oven for approximately 25 - 30 mins, or until a toothpick inserted in the center of the cakes comes out clean. Cool the cakes in their pans on a wire rack for 10 mins. Place a wire rack on top of the cake pan and invert, lifting off the pan. Once the cakes have completely cooled, wrap in plastic and place the cake layers in the freezer for at least an hour. (This is done to make filling and frosting the cakes easier.)
7. Cream Cheese Frosting:In your food processor, or with a hand mixer, process the cream cheese and mascarpone cheese until smooth. Add the vanilla and confectioners sugar and process until smooth. Transfer this mixture to a large mixing bowl.
8. Then, in the bowl of your electric mixer, or with a hand mixer, whip the cream until stiff peaks form. With a large spatula, gently but quickly fold a little of the whipped cream into the cream cheese mixture to lighten it. Then fold in the remaining whipped cream, in two stages. If the frosting is not thick enough to spread, cover and place in the refrigerator for an hour, or until it is firm enough to spread.
9. Assemble: With a serrated knife, cut each cake layer in half, horizontally. You will now have four cake layers. Place one of the cake layers, top of the cake facing down, onto your serving platter. Spread the cake layer with a layer of frosting. Place another layer of cake on top of the frosting and continue to frost and stack the cake layers. Frost the top and sides of the cake. Can garnish the cake with sweetened or unsweetened coconut.

Makes one - 9 inch (23 cm) four layer cake.