Red Velvet Cake

2 Tbps unsweetened cocoa powder
1 1/2 cups sugar
2 oz. red food coloring
2 eggs
1 cup buttermilk
2 1/2 cups all purpose flour, sifted
1 tsp salt
1 1/2 tsp baking soda
1 tsp vanilla extract
1 tsp white vinegar
1/2 cup shortening

Grease 2 9-inch round cake pans. Preheat oven to 350F. Make a paste of cocoa and food coloring. Set aside. Combine buttermilk, salt, and vanilla. Set aside. In a large bowl, cream together shortening and sugar until light and fluffy. Beat in eggs one at a time, then add cocoa mixture and stir. Beat in buttermilk mixture alternately with flour, mixing just until incorporated. Stir together baking soda and vinegar, then gently fold into cake batter. Pour batter into prepared pans. Bake for 30 minutes, or until a toothpick inserted into the cener of the cake comes out clean. Allow to cool completely before frosting.

Icing:

1 cup milk
1 cup butter
5 tbsp all purpose flour
1 tsp vanilla extract
1 cup sugar

In a saucepan, combine milk and flour. Cook over low heat, stirring constantly, until mixture thickens. Set aside to cool completely. Cream together butter, sugar, and vanilla until light and fluffy, then stir in the cooled milk and flour mixture, beating until icing reaches spreading consistency.

Refrigerate until time to serve.