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

Mix food coloring and cocoa. Cream shortening, eggs and sugar. Beat until fluffy. Beat in red mixture, sift dry ingredients together 3 times. Add alternately with buttermilk to creamed mixture. Fold in vanilla and vinegar. Grease 2 (9 inch) layer pans and line with wax paper. Bake at 350 degrees for 35 minutes.

ICING FOR RED VELVET CAKE:

1 1/2 sticks butter
4 1/2 tbsp. shortening
1 1/2 c. sugar
1 c. milk
4 1/2 tbsp. flour
3 tsp. vanilla

Cream butter, shortening and sugar. Combine flour and milk and cook until a thick paste. Cool. Combine all ingredients. Beat until it forms peaks. Spread on cake.