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.