1/2 c. shortening (Butter Flavored Crisco)
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 oz. red food coloring
1 tsp. salt
2 tbsp. cocoa
2 1/4 c. all-purpose flour, sifted
1 c. buttermilk
1 1/2 tsp. baking soda
1 tbsp. vanilla

In electric mixer, cream shortening and sugar. Add eggs, vanilla, and food coloring; blend. Combine flour, salt, and cocoa; add alternately with buttermilk. Stop mixer; sprinkle soda over batter. Pour the vinegar over soda. Do not beat. Mix very gently and quickly with spatula, because vinegar and soda start to react. Bake in 2 greased and floured 9 inch cake pans at 350 degrees for 25 to 30 minutes.

Note: To make buttermilk, add one tablespoon vinegar or lemon juice to 1 cup of milk.

WHITE CREAM FROSTING:

5 tbsp. flour
1 c. milk
1 c. granulated sugar or 1 3/4 c. confectioners' sugar
1/2 c. shortening
1 stick butter
1 tsp. vanilla

Mix flour and milk to a smooth paste in a small saucepan. Cook over low heat, stirring constantly until very thick. Set aside to cool. With electric mixer, beat at highest speed the granulated sugar, shortening, and butter for 10 minutes. This is very important. It must be beaten until so smooth the sugar is hardly noticed. Add vanilla and cooled milk-flour paste to sugar mixture. Continue beating until it looks like whipped cream. Spread between layers, top, and sides of cake.