INGREDIENTS
1⁄2 cup shortening
1 1⁄2 cups sugar
2 eggs
2 ounces red food coloring
2 tablespoons cocoa (heaping)
1 cup buttermilk
2 1⁄4 cups cake flour
1 teaspoon salt
1 teaspoon vanilla
1 teaspoon baking soda
1 teaspoon vinegar
FROSTING
3 tablespoons flour
1 cup milk
1 cup sugar
1 teaspoon vanilla
1 cup butter (must be butter)
DIRECTIONS
Cream shortening, sugar and eggs.
Make a paste of food coloring and cocoa.
Add to creamed mixture.
Add buttermilk alternating with flour and salt.
Add vanilla.
Add soda to vinegar, and blend into the batter.
Pour into 3 or 4 greased and floured 8" cake pans.
Bake at 350°F for 24-30 minutes.
Split layers fill and frost with the following frosting.
Frosting: Add milk to flour slowly, avoiding lumps.
Cook flour and milk until very thick, stirring constantly.
Cool completely.
Cream sugar, butter and vanilla until fluffy.
Add to cooked mixture.
Beat, high speed, until very fluffy.
Looks and tastes like whipped cream.
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