Red Velvet Cake (With Traditional Frosting)

Step 1: CAKE: Cream shortening and sugar; add the eggs and beat till smooth and well-blended.

Step 2: Add the flour, cocoa, and salt to the above mixture alternately with the buttermilk, beating well after each addition add the vanilla and food coloring.

Step 3: Mix baking soda with vinegar and fold into the batter by hand; stir just enough to into the batter; pour into a greased and floured angel food pan and bake at 350 degrees for 30 minutes or till done.

Step 4: FROSTING: Shake the flour and milk in a jar and put into a saucepan; over medium heat bring this to a low boil stirring constantly so it will thicken; when thick remove from heat and put in the refrigerator till chilled.

Step 5: While waiting for it to cool, put the butter, sugar, and vanilla in a large electric mixing bowl and beat well.

Step 6: When the boiled mixture is cool, add this to the butter/sugar mixture and beat quite a while till super fluffy and thick; frost the cake and maybe, keep it in the refrigerator or at least, very cool.