1/2 cup shortening1 1/2 cups sugar2 eggs1 tablespoon cocoa2 1-oz. bottles red food coloring1 teaspoon salt1 teaspoon vanilla1 cup buttermilk2 1/2 cups sifted flour1 1/2 teaspoon baking soda1/2 teaspoon vinegarCream shortening and sugar. Add eggs, one at a time, beating well after each. Make a paste of cocoa and food coloring and stir into creamed mixture. Mix salt and vanilla with buttermilk. Add this liquid alternately with flour to the creamed mixture.Blend soda and vinegar. Fold this mixture into batter (do not beat.) Turn batter into 2 prepared 8 inch or 9 inch cake pans. Bake at 350 degrees for about 30 min. (9" pans) or 35-40 min. (8" pans). Cool, then fill and frost.FROSTINGBlend 5 tablespoons flour with 1 cup milk. Cook into a very thick paste, stirring constantly. Let stand at room temp. until cool, then remove crust. Measure 1 cup butter, 1 cup sugar and 1 teaspoon vanilla into bowl. Cream until very light and fluffy. Gradually add flour milk paste, beat about 10 min. until sugar is completely dissolved and mix is consistency of whipped cream.Listener Recipe!!! Courtesy of Robert Cagley.