Waldorf Red Velvet Cake and Frosting – Baked Goods

—–CAKE—– 1/2 cup Shortening

2 Eggs

1 teaspoon Vanilla

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

1 cup Buttermilk

1 tablespoon Vinegar

—–FROSTING—– 1 cup Milk

5 teaspoons Flour — all purpose

1 cup Butter

1 cup Sugar, powdered — sifted

1 teaspoon Vanilla

CAKE: Cream shortening and sugar till fluffy. Add eggs and beat 1 minute. Add salt, beat. Add vanilla and coloring to buttermilk. Alternate adding flourand milk mixtures to batter. Combine soda and vinegar in cup and add to cake batter. Bake in (2) 9″ cake pans at 350xF for 25 to 30 minutes. Cool on cake racks.

FROSTING: Cook milk and flour until thick; cool in fridge. Beat butter, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool). Beat well.