1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 tsp. cocoa
2 oz. red food color
1 tsp. vanilla
1 c. buttermilk
2 1/2 c. sifted cake flour
1 1/2 tsp. vinegar
1 tsp. baking soda (level)
1 tsp. salt

2 - 9 inch cake pans. 350 degrees. 27-33 minutes.

1. Cream shortening, sugar and eggs.

2. Mix cocoa and food coloring.

3. Add to sugar and eggs to mixture.

4. Mix salt and vanilla with buttermilk

5. Add alternately with flour.

6. Mix soda and vinegar and fold into batter.

Grease and flour pans. Bake.

FROSTING FOR RED VELVET CAKE:

1. Mix 5 tablespoons flour with 1 cup milk. Cook until thick; cool.

2. Cream 1 cup sugar with 1 cup butter.

3. Add to flour mixture. Beat until ready to spread. (Will look like whipped cream.) Then add 1 teaspoon vanilla. (If you use Crisco instead of butter, the frosting will be whiter.)