2 med. eggs, well beaten
1 1/2 c. granulated sugar
1 1/2 c. cooking oil
2 oz. red food coloring
1 tsp. red vinegar
1/2 tsp. vanilla flavoring
1 1/2 tsp. salt
1 tsp. baking soda
2 1/2 c. plain flour, unsifted
1 c. buttermilk

Mix ingredients together in large bowl until well blended. Pour into 2 or 4 greased 9 inch pans and bake at 350 degrees for 35-40 minutes or until cake is done.

FROSTING FOR RED VELVET AND CARROT CAKE:

1/4 lb. butter
1 tsp. salt
2 tbsp. hot water
4 oz. evaporated milk
1 c. shortening
1 tbsp. vanilla
2 lbs. powdered sugar

Beat vegetable shortening and butter together. Add salt, vanilla, hot water and 1 pound sugar. Beat thoroughly. Add remaining sugar alternately with milk. Beat until frosting is like whipped cream, about 8 to 10 minutes.