Red Waldorf Bundt Cake

Recipe by: jennie

This cake is easy to make, with it's smooth texture, light, and moist, it melts in your mouth.

Make This Recipe

1/2 cup Shortening

2 Large Eggland's Best Eggs

1 teaspoon Vanilla

1 teaspoon Salt

2 cups Cake Flour

1 Tablespoon Vinegar

1 1/2 cups Sugar

1 bottle of Red Food Coloring - 1 ounce

3 teaspoons Cocoa

1 teaspoon Baking Soda

1 teaspoon Baking Powder

1 cup Buttermilk

4 ounces of Cream Cheese - softened

1 cup of White Chocolate Almond Bark - melted

1/4 cup of Heavy Whipping Cream

1/2 cup of Powdered Sugar

1/2 cup of Holiday Sprinkles - your choice

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In a large mixing bowl add the Flour, Cocoa, Salt, Baking Soda, and Baking Powder, and mix well. Add Food Coloring into the wet ingredients, and mix until the Cake Batter is dark red.
In a separate bowl, add the Shortening, Sugar, Vinegar, Vanilla, Eggs, and Buttermilk, and mix until well blended and creamy. Add the dry ingredients to the wet ingredients a little at a time, mixing well between each addition, until all dry ingredients have been added, and the Cake Batter is thick and creamy. Set aside.
Grease and Flour an 8 inch Bundt pan, and pour the Cake Batter evenly into the pan. Bake at 350 for 30 minutes, or until a toothpick inserted into the center comes out clean. Remove from the oven to a wire rack to cool for 20 minutes.
When the cake is cool, place a Cake Plate, Cake Stand, or serving piece of choice, over the top of the Bundt pan, and carefully flip the Bundt pan upside down onto the Cake plate, stand, or platter, placing the Cake in the center.
In a mixing bowl, cream together the softened Cream Cheese, and Melted White Chocolate until smooth and creamy.
Place the Heavy Cream in a bowl and heat in the Microwave for 30 seconds. Pour the warm cream into the Cream Cheese and melted White Chocolate mixture, and stir until thick. Add Powdered Sugar, and mix well.
Pour the Frosting over the top of the Cake, allowing it to run over the sides of the cake. Top with Holiday Sprinkle Mix while Frosting is still warm. Serve, and Enjoy!