Waldorf Red Velvet Cake and Frosting

• 1/2 cup vegetable shortening
• 2 large eggs
• 1 teaspoon vanilla extract
• 1 teaspoon salt
• 2 1/2 cups flour, all-purpose sifted 2 to 3 times
• 1 teaspoon baking soda
• 1 1/2 cups sugar
• 1/4 cup food coloring red
• 2 tablespoons cocoa powder
• 1 cup buttermilk
• 1 tablespoon vinegar
• 1 cup milk
• 5 teaspoons flour, all-purpose
• 1 cup butter
• 1 cup sugar powdered, sifted
• 1 teaspoon vanilla extract

1. CAKE: Cream shortening and sugar until fluffy.
2. Add eggs and beat for 1 minute.
3. Add salt; beat.
4. Add vanilla and food coloring to buttermilk.
5. Alternate adding flour and milk mixtures to batter.
6. Combine soda and vinegar in cup and add to cake batter.
7. Bake in two 9 inch cake pans at 350F (180C) F for 25 to 30 minutes.
8. Cool on cake racks.
9. FROSTING: Cook milk and flour until thick; cool in fridge.
10. Beat butter, sugar and vanilla with mixer.
11. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool).
12. Beat well.

vegetable shortening, eggs, vanilla, salt, flour, baking soda, sugar, food coloring red, cocoa powder, buttermilk, vinegar, milk, flour, butter, sugar powdered, vanilla

Taken from recipeland.com/recipe/v/waldorf-red-velvet-cake-frostin-38113 (may not work)