1/2 cup shortening (Crisco)
1 1/2 cups sugar
2 eggs, beaten
3 tbsp. cocoa powder
2 oz. red food coloring
2 1/2 cups cake flour, sifted 3 times
1 cup buttermilk
1 tsp. vanilla
1 tsp. salt
1 tsp. baking soda
1 tbsp. vinegar

Preheat oven to 350°F.

Cream shortening and sugar together. Add the beaten eggs. In a separate bowl, make a paste of cocoa and coloring. Add to the cream mixture. Add salt, vanilla, and buttermilk; alternating with flour. Mix well with electric mixer. Fold in baking soda and vinegar that have been mixed at the last minute. Pour evenly into 3 layer cake pans or 13x9-inch pan.

Bake at 350°F for 25 to 35 minutes or until cake tests done.

FLUFFY FROSTING:

5 tbsp. all-purpose flour
1 cup milk
1/2 cup (1 stick) butter
1/2 cup shortening (Crisco)
1 cup granulated sugar
2 tsp. vanilla

Mix together flour and milk. Cook until thick. Let cool. Cream butter, shortening and sugar. Add vanilla. Beat at high speed with hand mixer for 5 minutes.

Makes 1 (3 layer) cake.