Waldorf Red Velvet Cake & Frosting

Waldorf Red Velvet Cake & Frosting No. 1918 Yields 1 9" Cake

CAKE: 1 Cup Buttermilk
1/2 Cup Solid Shortening 1 Tbls Vinegar
2 Eggs FROSTING:
1 tsp Vanilla 1 Cup Whole Milk
1 tsp Salt 5 tsp All-Purpose Flour
2 1/2 Cups All-Purpose Flour, 1 Cup Butter
Sifted 3 Times 1 Cup Powdered Sugar,
1 tsp Baking Soda Sifted
1 1/2 Cups Sugar 1 tsp Vanilla
1/4 Cup Red Food Coloring
2 Tbls Cocoa

Preheat the oven to 350 degrees.
Cream the shortening and sugar together until fluffy.
Add the eggs.
Beat for 1 minute.
Add the vanilla and red food coloring to the buttermilk.
Alternately add the flour and the milk mixture to the batter.
Combine the baking soda and the vinegar in a cup.
Add to the cake batter.
Divide equally between 2 (9") cake pans.
Bake until done (25-30 minutes).
Cool on a cake rack.
Prepare the frosting: Cook the milk and flour together in a saucepan until
thick.
Refrigerate.
Beat the butter, sugar and flour with an electric mixer.
Add the flour-milk mixture a little at a time, beating constantly.
Beat well.
Cool completely before spreading on the cake.