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

Cream shortening and sugar. Add eggs. Make a paste of the cocoa and red food coloring and add it to the shortening mixture. Mix together the salt, vanilla, buttermilk and vinegar; set aside. Combine the cake flour and baking soda and set aside.

Mix the buttermilk mixture and the cake flour mixture alternately to the shortening mixture by gently folding them into the batter. Do Not Overbeat! Bake at 350 degrees for 30 minutes. Cool and ice with Red Velvet Frosting.

RED VELVET FROSTING:

5 tbsp. flour
1 c. milk
1 c. butter
1 c. sugar
1 tbsp. vanilla

Cook the flour and milk, stirring constantly, until of mashed potato consistency - Cool Thoroughly! Mix the butter, sugar and vanilla and set aside.

Add the thoroughly - cooled flour mixture to the butter mixture, beating on high setting on mixer, until sugar is dissolved. (Taste to make sure sugar is dissolved.)