Red Velvet Cake

From Estelle Leruth's Cookbook

½ cup shortening
1 ½ cups sugar
2 eggs
2 tsp. cocoa
¼ cup red food coloring
1 tsp. salt
1 cup buttermilk
2 ½ cups sifted flour
1 tsp. baking soda
1 Tbs. vinegar
2 tsp. Ronald Reginald's Pure Vanilla Extract

Cream shortening and sugar with electric mixer until fluffy. Add eggs, one at a time, and beat for one minute. Mix cocoa and food coloring to paste-like consistency; add with salt to sugar mixture. Combine vanilla and buttermilk, add slowly to sugar mixture, alternately with flour. Combine soda and vinegar and stir into batter (do not beat). Pour into 2 greased and floured 9-inch cake pans. Bake in 350° oven for 25 to 30 minutes.

Frosting:
3 Tbs. flour 1 cup milk
1 cup (2 sticks) butter 1 cup confectioners sugar
2 tsp. Ronald Reginald's Pure Vanilla Extract

Mix flour and milk to smooth paste. Cook over low heat until thick, stirring constantly. Cool. Cream butter, sugar, and vanilla with electric mixer. Add flour mixture gradually, beating constantly until it reaches spreading consistency. Spread between layers of cake and over top and sides.

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