1/2 cup shortening (Crisco)
1 1/2 cups granulated sugar
2 eggs
1 tsp. vanilla
2 cups all-purpose flour
1/2 tsp. salt
2 tbsp. cocoa
1 tsp. baking soda
1 cup buttermilk*
1 tbsp. vinegar
2 (1 oz. ea.) bottles red food coloring

Preheat oven to 350°F. Grease and flour two round 9-inch baking pans.

Cream together shortening and sugar, adding eggs and vanilla to mixture.

In a separate bowl combine all of the dry ingredients.

Slowly start combining dry ingredients to the sugar/shortening mix, adding buttermilk a little at a time and the dry a little at a time until the batter is smooth. Finally add vinegar and red food coloring. Mix thoroughly. Pour batter evenly into prepared pans.

Bake at 350°F for 20 to 25 minutes or until toothpick inserted in the middle comes out clean. Allow to cool before frosting.

FROSTING:

3 tbsp. all-purpose flour
dash of salt
1 cup milk
1 cup shortening (don't use a butter flavored shortening, your frosting will not be a pretty white color)
1 cup sugar
1 1/2 tsp. vanilla

In a saucepan cook flour, salt and milk together until it becomes a thick paste, stir constantly. Remove from heat and set this off to the side to cool completely.

Cream together shortening, sugar and vanilla, add the cooled paste to the creamed ingredients. Mix thoroughly so your frosting is not lumpy or grainy. Frosting should be white and fluffy.

Makes 1 (2 layer) frosted cake.

CUPCAKE VARIATION:

This recipe will also yield 18 cupcakes. Use a 1/3 cup measure and each cupcake. Using paper liners work best then you can fill the inside of the cupcake with some of the frosting using a pastry bag and filling through the top. Frost the tops to cover the hole.

Submitted by: Andrea Kurzendoerfer