1/2 c. shortening
1 tsp. salt
1 1/2 c. sugar
1 c. buttermilk
2 eggs
2 1/4 c. cake flour
2 oz. red food coloring
1 tbsp. vinegar
1 tsp. vanilla
1 tsp. baking soda
2 tbsp. cocoa

Cream together sugar and shortening. Add eggs one at a time, beating well after each addition. Make a paste of the food coloring and cocoa, add to the previous mixture. Add salt, sifted flour alternately with buttermilk and vanilla to mixture. Combine vinegar and baking soda together and add, stirring until just blended. Bake in two floured and greased 9 inch pans at 350 degrees for 25 to 30 minutes. Split layers in two and frost with Waldorf Cake Icing.

WALDORF RED CAKE ICING:

5 tbsp. flour
2 c. powdered sugar
1 c. milk
1 x vanilla
1/2 lb. butter or shortening

Cook flour and milk until thick. Let cool in refrigerator. Beat with mixer the butter and sugar and vanilla until it has a consistency like whipped cream. Stir until smooth cooled milk and flour paste and add to sugar, butter mixture. Spread between and on top of the cake layers. If icing on sides is desired, make 1 1/2 times the recipe.