1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 c. flour
1 tbsp. cocoa powder
1/2 tsp. salt
1 c. buttermilk
1 (2 oz.) bottle red food coloring
1 tsp. baking soda
1 tbsp. vinegar

1. Preheat oven to 350 degrees.

2. Cream together sugar and shortening until fluffy. Beat in eggs.

3. Sift together the flour, cocoa powder and salt and add alternately with the buttermilk and food coloring to the creamed mixture.

4. Dissolve the baking soda in the vinegar and fold in. Turn into 3 greased and floured 8 inch cake pans. Bake 25 minutes or until done. Cool on racks and frost.

RED VELVET FROSTING:

1 c. milk
4 1/2 tbsp. flour
3/4 c. butter
4 1/2 tbsp. shortening
1 1/4 c. sugar
1/8 tsp. salt
3 tsp. vanilla
1/3 c. flaked coconut

1. Gradually add the milk to the flour to make a smooth mixture. Bring to a boil, stirring until thick. Cool.

2. Cream together the butter, shortening, sugar and salt until creamy. Beat in vanilla. Combine the creamed mixture and milk. Chill.

3. Frost layers and cake. Sprinkle with the coconut.