Ingredients

Red Velvet Cake:
1/2 cup Shortening
1 1/2 cups Sugar
2 Eggs
2 Tbsp. Cocoa
2 oz. Red Food Coloring
2 cups Plain Flour
1 Tsp. Salt
1 cup Buttermilk
1 Tbsp. Vanilla
1 Tbsp. Vinegar
1 Tsp. Soda

Vanilla Frosting:
1 cup Milk
1/4 cup Plain Flour
1 cup Sugar
1/2 cup Shortening
1/2 cup Butter (do not use margarine)
1 Tsp. Vanilla

Instructions

For the cake, preheat oven to 350 degrees.

1. Cream shortening with sugar.
2. Add eggs.
3. Combine cocoa and food coloring to make a paste - stir into creamed mixture.
4. Sift flour and salt together, and add alternately with buttermilk to creamed mixture, beating at medium speed.
5. Add Vanilla.
6. Combine Vinegar and Soda and while still foaming, add to the batter, stirring gently.
7. Pour into 2 greased 9 inch layer pans.
8. Bake at 350 degrees for 30 - 35 minutes.

For the Vanilla Frosting:

1. Cook milk and flour at medium heat until thick - stir constantly to keep from sticking. Cool completely.
2. Beat Sugar, Shortening and Butter until fluffy at high speed.
3. Add Flour, Milk and Vanilla.
4. Beat at high speed until fluffy.
5. Spread icing on the first layer of cake, then top with the second layer and ice cake completely.

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