Ingredients:

1/2 cup shortening
(e.g., Crisco)
1 1/2 cups sugar
1 tsp. vanilla
2 eggs
2 Tbsp. Cocoa
2 oz. Red food coloring
2 1/2 cups flour
1 tsp. salt
1 cup buttermilk
1 Tbsp. vinegar
1 tsp.
baking soda

Instructions:

1. Preheat oven to 350 degrees (F).
2. Cream
   shortening, sugar, and vanilla with a mixer.
3. Add eggs and
   blend.
4. Add cocoa and food coloring.
5. Add flour and salt,
   alternating with buttermilk.
6. In separate bowl, mix baking soda
   and vinegar. Pour into batter and stir.
7. Bake at 350 degrees (F)
   for 25-28 minutes or until toothpick inserted in center comes out
   clean.

Frosting

5
Tbsp. flour
1 cup whole milk

Cook above until
thick, stirring constantly to prevent lumps. Allow the flour to heap
above the spoon slightly when measuring.  Thickness of the cooked
mixture should be a thick paste.  It will get lumpy if not stirred
constantly during cooking. A wire whisk can be helpful here.  Let
the misture cool completely before continuing, stirring several times
while it cools.

1 cup sugar (granulated)
1 cup butter or
margarine
1 tsp. vanilla

Cream these
items until fluffy using mixer.  It should look almost like whipped
cream.  Don’t stop mixing until it is really light in color, then
add the flour/milk mixture from above.  Beat until well combined.
Spread on cold cake.  If cake or
the flour/milk mixture is warm (or both), the frosting will
melt!