1 1/2 c. sugar
2 eggs
1 c. cooking oil, scant (not running over)
1 c. butter (or 2 sticks)
2 1/2 c. flour
2 tsp. cocoa (level)
1 tsp. salt
1 tsp. baking soda
1 c. buttermilk
1 tsp. vanilla
2 oz. red food coloring (2 bottles)

Cream shortening and sugar. Add white eggs and beat well. Add cake coloring. Sift together flour, salt and cocoa. Add alternating with buttermilk. Add vanilla and mix together (mix real good). Add soda folding into cake mixture. Grease and flour three (8 inch) round cake pans. Bake 300 degrees for 45 minutes.

RED VELVET CAKE ICING:

16 oz. or 2 c. powdered sugar
1 stick butter, softened
1 tsp. vanilla
8 oz. cream cheese, softened

1 cup chopped nuts, sprinkle on top after icing is done.