1/2 c. shortening
1 1/2 c. sugar
2 eggs, beaten
2 oz. red food coloring
3 tbsp. cocoa
1 tsp. salt
2 1/2 c. sifted cake flour (sifted 3 times)
1 c. buttermilk
1 tsp. baking soda, dissolved in 1 tsp. vinegar

Add vinegar to soda. Cream shortening and sugar until fluffy and light. Add eggs one at a time, beating after each addition. Sift together flour, cocoa and salt. Mix milk with vanilla and food coloring. Add to creamed mixture, alternately add dry ingredients and begin and end with dry ingredients. Stir in soda and vinegar. Pour into a greased and floured 9 inch cake pans or one 9 x 13 inch pan. Bake at 350 degrees for 30-35 minutes.

FROSTING:

3 tbsp. flour
1 1/2 c. milk
1 1/2 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla

Cook flour and milk and stir until thick. Set aside to cool. Cream butter and sugar until light and fluffy. Stir in vanilla. Add cooled mixture gradually beating after each addition. Frost Velvet Cake.