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 soda
¬†1/2 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.