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

Cream shortening and sugar. Add eggs. Blend. Add food coloring and water, then cocoa. Blend in buttermilk. Add flour and salt gradually. Add vanilla and beat until mixed well. Mix vinegar and soda and stir in last. Do not beat. Pour into two 9 inch pans and bake for 30-35 minutes at 350 degrees.

FLUFF FROSTING:

Cook 1 cup milk and 1/4 cup flour until thick. Cool. Beat 1 cup sugar, 1/2 cup shortening and 1/2 cup butter until fluffy on high speed of mixer. Add first mixture and 1 teaspoon vanilla. Continue beating until icing is very fluffy. Frost cooled cake.