Yield: 12 servings
1/2 cup Shortening
2 Eggs
1 teaspoon Vanilla
1 teaspoon Salt
2-1/2 cup Flour, all purpose; sifted
2 To 3 times
1 teaspoon Baking soda
1-1/2 cup Sugar
1/4 cup Food coloring, red
2 tablespoon Cocoa
1 cup Buttermilk
1 tablespoon Vinegar
FROSTING
1 cup Milk
5 teaspoon Flour, all purpose
1 cup Butter
1 cup Sugar, powdered; sifted
1 teaspoon Vanilla
CAKE
Cream shortening and sugar till fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flour and milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9 inch cake pans at 350F for 25 to 30 minutes. Cool on cake racks.
Servings: 12
FROSTING
Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well.