1/2 cup shortening
1 1/2 cups (scant) sugar
1 tsp. vanilla
2 eggs
2 tbsp. cocoa powder
1 (2 oz.) bottle red food coloring
2 1/4 cups sifted all-purpose flour
1 tsp. salt
1 cup buttermilk
1 tbsp. vinegar
1 tsp. baking soda

Preheat oven to 350°F. Grease and flour two 9-inch cake pans. Set aside.

Cream shortening and sugar together until fluffy. Add vanilla. Add eggs, one at a time, and beat about 1 minute each. Mix cocoa powder and food coloring into a paste and add this paste to the creamed mixture. Add sifted flour, salt and buttermilk alternately to the creamed mixture, beating well after each addition. Mix vinegar and baking soda together (they will fizz) and add to the batter.

Bake at 350°F for 25 to 30 minutes.

Cool on cake racks. If desired, cut layers in two using thread or adjustable cake cutter. Spread frosting between layers and on top.

FROSTING:

1 cup milk
5 tbsp. all-purpose flour
1 cup (2 sticks) butter
1 cup sifted confectioners' sugar
1 tsp. vanilla

Cook milk and flour until thick. Cool and refrigerate until ready to use.

Mix butter, sugar and vanilla. Beat together with mixer until creamy; add flour milk mixture a little at a time. Continue beating until frosting is fluffy.

Submitted by: Shannon