1/2 c. vegetable shortening
2 oz. red food coloring
1 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
1 1/2 c. sugar
2 eggs
2 1/2 c. flour
1 c. buttermilk
2 level tsp. cocoa
1 tbsp. vinegar

Cream vegetable shortening, sugar, eggs, buttermilk, and cocoa together. Add flour. Dissolve red food coloring and soda in 1 tablespoon vinegar; add to cake mixture. Put in 3 (9 inch) cake pans and bake at 350 degrees for 30 minutes.

FLUFFY FROSTING FOR RED VELVET CAKE:

1 c. milk
3/4 c. vegetable shortening
1 tbsp. vanilla
1/4 c. flour
1 1/4 c. sugar

Combine milk and flour; cook until thick. Let cool. Cream shortening and sugar until light and fluffy. Add vanilla and cooled cream sauce. Beat until stiff and put on cool cake.