A tantalizing tradition in the deep South, the alluring red velvet cake also sports New York cred — it was a one of the Waldorf-Astoria's signature
desserts back in the roaring '20s. Neither fully vanilla nor truly chocolate, our rich, moist, mahogany-colored cakelets get a kick of
cocoa and a thick, rich layer of buttery cream cheese frosting. The tasty result is light on the top, dark on the bottom and swoon-worthy all over.
Please note: This product is best eaten at room temperature.