1/2 c. shortening
1 1/2 c. sugar
2 eggs, beaten 1 minute
1/4 c. red food coloring
2 1/4 c. cake flour
1 tsp. vanilla
2 tbsp. cocoa
1 tsp. salt
1 c. buttermilk
1 tsp. baking soda
1 tsp. vinegar

FROSTING:

1 c. milk
5 tbsp. flour
1 c. butter
1 c. sifted powdered sugar
1 tsp. vanilla

Cream sugar and shortening until fluffy. Add beaten eggs. Mix cocoa and food coloring and add to eggs and salt and mix well. Stir vanilla into buttermilk. Add slowly to mixture, alternating flour and buttermilk. Mix soda and vinegar. Stir into batter. Bake in two 9 inch layer pans at 350 degrees for 25-30 minutes. Cool and frost.

FROSTING: Cook milk and flour together until thick and smooth, stirring constantly. Set in refrigerator to cool. Cream butter, powdered sugar and vanilla. Beat with electric mixer until fluffy and add cooled milk mixture a little at a time.