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

Cream together: shortening, sugar, and eggs. Make paste of cocoa, food coloring. Add to creamed mixture. Mix salt and vanilla with buttermilk. Add alternately with flour to creamed mixture. Mix soda and vinegar and fold into mixture. Do not beat. Bake in two 9 inch greased and floured layer pans. Bake at 350 degrees for 30 minutes.

FROSTING FOR RED VELVET CAKE:

5 tbsp. flour
1 c. milk
1 c. sugar
1 c. butter
1 tsp. vanilla

Cook flour and milk together until thick, stirring constantly. Let cool completely. Cream together: sugar, butter, and vanilla, then beat. Add flour and milk mixture to creamed mixture. Then beat and beat. When done it should be the consistency of whipped cream.