Red Velvet Cake
1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
Grease two 8 inch round pans
Preheat oven to 350 degrees.
Cream shortening and 1 1/2 cups sugar well. Add eggs and beat well.
Make a paste of cocoa and red food coloring. Add to creamed mixture.
Mix salt, 1-teaspoon vanilla and buttermilk together.
Add alternately the flour with the milk mixture to the creamed mixture.
Mix soda and vinegar; Fold into cake batter, don't beat or stir now.
Bake for 35-40 minutes.
Icing
5 tablespoons all purpose flour
1-cup milk
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract
Cook 5 tablespoons flour and milk over low heat until thick, stirring constantly. Let cool thoroughly! While cooling, cream 1 cup sugar, 1-cup butter and 1-teaspoon vanilla. Beat this well until light and fluffy. Add to flour mixture and beat until spreading consistency. Ice cooled cake.