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

Cream shortening and sugar. Beat in eggs, add part of food color to cocoa to make a paste, then add rest of food color and add this to the shortening mixture. Add milk alternately with the flour.

Add salt and vanilla. Combine vinegar and soda, when foamy fold in cake mixture. Bake in two 8 inch pans for 30 minutes at 350 degrees.

FROSTING FOR WALDORF CAKE
1 c. milk
1 c. butter (softened)
1 tsp. vanilla
3 tbsp. flour
1 c. sugar

Cook milk and flour until thick stirring constantly. COOL. Cream softened butter and sugar. Add vanilla, add the cooked mixture and beat well until fluffy. If the frosting does not fluff up, put in refrigerator for a few minutes. Frost cake. Refrigerate or the butter in the frosting will separate at room temperature.

NOTE: Make sure the milk and flour mixture is completely cool or the sugar will crystallize when mixed.