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

Cream shortening and sugar. Add eggs, one at a time, beating well after each. Make a paste of cocoa and food coloring. Stir in creamed mixture. Mix salt and vanilla with buttermilk. Add to creamed mixture alternately with flour. Blend soda and vinegar, fold into mixture (do not beat). Pour batter into 2 prepared 9" cake pans. Bake at 350 degrees for 30 minutes. Cool then frost with Creamy Bakery Frosting.

BAKERY FROSTING: Blend 5 tablespoons flour with 1 cup milk, cook to very thick paste, stirring constantly. Let stand at room temperature until cool, then remove crust. Measure 1 cup butter, 1 cup sugar and 1 teaspoon vanilla. Cream until very light and fluffy.

Gradually add flour, milk and paste. Beat about 10 minutes until sugar is completely dissolved and mixture is the consistency of whipped cream.