1/2 c. Crisco
1 1/2 c. sugar
2 whole eggs
1/4 c. red food coloring
1 c. buttermilk
2 1/4 c. sifted flour
1/2 tsp. salt
1 tsp. vanilla
1 tsp. baking soda
1 tsp. vinegar

Cream sugar and Crisco, add eggs and beat until fluffy. Blend in food coloring. Add buttermilk, alternately with flour and salt which has been sifted 3 times. Mix vanilla, soda and vinegar together and fold into batter, do not beat. Bake about 350 degrees for about 30 minutes in layer pans.

FROSTING FOR RED VELVET CAKE:

1/4 c. flour
1 c. milk
1 c. sugar
1 c. Crisco
1 tsp. vanilla
Dash of salt

Cook flour and milk which has been blended together until thick. Set in refrigerator until cold. Gradually add sugar and Crisco, then add vanilla and salt. Beat at high rate of speed until fluffy. Add cold mixture and beat on high speed until sugar dissolves and stands like whipped cream.