1/2 c. shortening
1 1/2 c. sugar
2 eggs

Cream together. 1/2 tsp. salt 1 tsp. vanilla 1 tsp. baking soda & 1 tbsp. vinegar dissolved together 1 tbsp. cocoa 1 c. buttermilk 1 oz. bottle red food coloring

Cream together shortening, sugar and eggs until smooth. Add all other ingredients, except baking soda and vinegar; beat until smooth. Add vinegar and baking soda and beat another minute. Pour mixture into greased and floured 9 x 13 inch pan. Bake at 350 degrees for 30-35 minutes.

RED VELVET ICING:

1 c. milk
1/4 c. flour
Dash of salt
1/2 c. shortening
1 stick butter
1 c. confectioners' sugar
1 tsp. vanilla

Put milk, flour and salt into saucepan and cook on low heat until it reaches pudding stage. Set aside to cool.

Cream together shortening, butter, confectioners' sugar and vanilla until smooth. Add the cooled milk and flour mixture and beat until fluffy and all lumps are gone. Ice cake and top with grated coconut if desired.