1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 tbsp. cocoa
2 oz. red food color
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, sugar and eggs. Make paste of cocoa and red food color; add to creamed mixture. Mix salt, vanilla and buttermilk. Add alternately with flour to cream mixture. Mix soda and vinegar and fold in. Do not beat. Bake 2 (9-inch) layer pans for 30 minutes at 350 degrees. Cool completely before frosting.

RED VELVET CAKE ICING:

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

Cook flour and milk until thick, stirring constantly. Make sure to cool. Cream sugar and butter and vanilla with electric mixer, add flour and milk mixture. Beat until like whipped cream. Spread over layers.