Red Velvet Cake

2 oz red food coloring (1/4 c.)
2 T. cocoa
1/2 c shortening
1 1/2 c sugar
2 eggs
2 1/4 c cake flour
1 t salt
1 t vanilla
1 c buttermilk
1 T vinegar
1 t salt

Mix together red food coloring and cocoa. Let stand. Cream shortening and sugar; add eggs and then the food coloring and cocoa mixture. Next add cake flour, salt, vanilla, and buttermilk; mix and add vinegar and salt, folding vinegar over batter. Do Not beat, fold over easy. Bake in 2 layer tins that are well greased and floured. Bake at 350 degrees for 25 to 30 minutes. T split layers, draw string or thread through layer. It looks great to have 4 small layers of cake with the white frosting between the layers and just on the top, not covering the sides of the cake.

Red Velvet Frosting

2 T flour
1 c milk
1 c sugar
1 t vanilla
1 c margarine

Cook flour and milk until thick stirring constantly. Cool. Cream sugar, vanilla and margarine until fluffy. Combine both mixtures and blend. Beat on high speed of mixer for 10 to 20 minutes. It will become like whipped cream