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

Cream shortening and sugar. Add eggs and mix well. Mix cocoa and food coloring in a measuring cup into a smooth paste. Add to sugar mixture with vanilla. Sift flour and salt, add alternately with buttermilk. Mix soda and vinegar and fold in last. Bake at 300 degrees for 20 to 30 minutes. Makes 3 nine inch layers.

ICING FOR RED VELVET CAKE:

1 box 10X powdered sugar
8 oz. pkg. cream cheese
1/2 stick butter
1 tsp. vanilla
1/4 c. thick cream

Cream butter and cream cheese at room temperature until fluffy. Add sugar, mix, then add cream and vanilla. Let cake cool completely before frosting. Keep cake in refrigerator.