CLASSIC WALDORF RED CAKE

Classic Waldorf Red Cake image

Provided by Almond Breeze

Time 1h55m

Yield 12

Number Of Ingredients 15

2 ¼ cups all-purpose flour
1 ½ cups granulated sugar
2 tablespoons unsweetened cocoa powder
3 teaspoons baking soda
1 ¼ cups vegetable oil
¾ cup Almond Breeze Original almondmilk
3 eggs
1 (1 ounce) bottle liquid red food color
1 teaspoon vanilla extract
1 tablespoon vinegar
⅓ cup all-purpose flour
1 cup Almond Breeze Original almondmilk
1 cup vegan buttery sticks, softened
1 cup granulated sugar
2 teaspoons vanilla

Steps:

Heat oven to 350 degrees F. Grease two 9-inch round cake pans. Line bottoms with rounds of waxed paper or parchment; grease paper. Flour pans.
In large bowl, mix 2 1/4 cups flour, sugar, cocoa, and baking soda with electric mixer on low speed. Add all remaining cake ingredients. Mix on low speed. Beat on medium speed 2 minutes or until creamy.
Divide batter evenly between pans. Bake 25 to 30 minutes or until toothpick inserted in center comes out clean. Cool in pans 10 minutes. Run knife around edges to loosen. Remove to cooling racks and cool completely, about 1 hour.
In small saucepan, whisk 1/3 cup flour into almondmilk until smooth. Cook and whisk over medium-low heat until thick and bubbly. Refrigerate 10 minutes.
In large bowl, beat buttery sticks and sugar with electric mixer on medium speed until light and fluffy. Add small spoonfuls of the flour mixture and beat until blended. Scrape sides; add vanilla. Beat on high speed until thick and creamy.
Place 1 cake layer on cake plate, rounded side down. Spread frosting over cake. Top with second layer, rounded side up. Frost top and sides of cake. Store covered in refrigerator.