1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 oz. red food color
1 tsp. vanilla
2 tbsp. cocoa
1 tsp. baking soda
1 tsp. salt
2 1/4 c. cake flour
1 tsp. vinegar
1 c. buttermilk

Cream shortening, sugar and eggs together. Make paste of coloring and cocoa; add salt, buttermilk, vanilla and vinegar. Blend. Add sifted cake flour and soda; blend. Do not beat.

Bake at 350°F in two 9-inch or three 8-inch pans for 30 minutes. Cool and split layers. Frost between and top and sides.

Frosting for Red Velvet Cake:

8 tbsp. cornstarch
1 1/2 c. water
1 1/2 c. sugar
1 c. butter
1 tsp. vanilla

Make paste of cornstarch and water and cook. Let cool. Cream together sugar, butter and vanilla. Add paste and beat thoroughly.