1/2 cup crisco butter flavor shortening
2 eggs
2 1/2 cups flour
2 teaspoons cocoa
1 teaspoon vanilla
1 1/2 cups sugar
1/4 cup red food coloring
1 teaspoon salt
1 cup buttermilk
1 teaspoon baking soda, in
1 tablespoon vinegar
Frosting
1 cup milk
1 1/4 cups granulated sugar
1/4 cup flour
3/4 cup shortening
1 teaspoon vanilla

1. Cream shortening & sugar. Add eggs. Beat well. Sift flour, salt & cocoa together. Add alternately with buttermilk. Beat after each addition.
2. Make paste of cocoa and food coloring; add to creamed mixture. Add salt, flour and vanilla alternately with buttermilk, beating well after each addition. Sprinkle soda over vinegar; pour vinegar over batter.
3. Bake 30 minute at 350 degrees in 2 9" greased pans round cake pans.
4. For frosting:.
5. Combine milk and flour and cook until thick (like a white sauce) Stir constantly. Set aside to cool. Cream sugar and shortening until light and fluffy. Add vanilla and cooled cream sauce. Beat until icing becomes stiff. Frost cooled cakes.
6. Enjoy!

I must say that after working across the street from Jongerwald's, I used to purchase their Red Velvet Cake for years and never had to worry about making my own. I use them as the RVC standard. Theirs is so yummy. They are located on Atlantic Avenue in Long Beach if you are ever close by.