Waldorf-Astoria Red Velvet Cake

• 1/2 c. shortening
• 1 1/3 c. sugar
• 2 eggs
• 2 tsp. cocoa
• 2 oz. red food coloring
• 2 1/2 c. sifted cake flour
• 1 tsp. salt
• 1 tsp. vanilla
• 1 c. buttermilk
• 1 1/2 tsp. vinegar
• 1 tsp. baking soda

1. Grease and flour 2 (9-inch) pans.
2. Preheat oven to 350u0b0.
3. Cream shortening.
4. Add sugar and eggs; beat well.
5. Make a paste of the cocoa and food coloring.
6. Pour into creamed mixture and blend well. Combine salt and vanilla with the buttermilk; add to creamed mixture alternately with sifted cake flour.
7. Mix vinegar and baking soda in small bowl; fold into batter, do not beat.
8. Pour batter evenly into prepared pans and bake for 30 minutes or until cake springs back when lightly touched.
9. (Cake can also be baked in 13 x 9-inch pan for 35 to 40 minutes.)
10. Cool and remove cakes from pans. Split each layer in half to make 4 layers; frost.

shortening, sugar, eggs, cocoa, red food coloring, cake flour, salt, vanilla, buttermilk, vinegar, baking soda

Taken from www.cookbooks.com/Recipe-Details.aspx?id=420291 (may not work)