1 1/2 c. shortening, preferably butter
1 1/2 c. sugar
2 eggs
2 tbsp. unsweetened cocoa powder
2 oz. (sm. bottle) red food coloring
1 tsp. vanilla
1 tsp. salt
1 c. buttermilk
1 1/2 tsp. baking soda
1 tbsp. vinegar (cider is fine)
2 1/2 c. unlined cake flour

Cream together shortening (butter) sugar together. Add eggs to creamed sugar. Make a paste with cocoa and food coloring and add to creamed mixture. Mix salt and vanilla with buttermilk and alternately with the flour to creamed mixture. Mix soda and vinegar separately and FOLD into mixture (make sure mixture fizzes). Do not beat.

Pour into 3 (9-inch) layer pans (about half full). Bake 25-30 minutes at 350 degrees.

RED VELVET FROSTING:

1 stick butter
1/2 c. Crisco or butter
1 c. sugar
3 tbsp. flour
2/3 c. milk
1 tsp. vanilla

Cream butter, Crisco and sugar. Add flour a tablespoon at a time to milk and vanilla. Beat 12 minutes with electric mixer.