Red Velvet Cake 1/2 cup shortening 1 1/2 cups sugar 2 eggs 1 teaspoon vanilla 2 ounces red food coloring 2 1/2 cups all purpose flour-sifted 1 teaspoon salt 2 tablespoons cocoa 1 cup buttermilk 1 1/2 teaspoons baking soda 1 tablespoon white vinegar In an electric mixer cream shortening and sugar.Add eggs, vanilla and food coloring.Blend. Combine flour, salt and cocoa in seperate bowl.Add to creamed shorteningalternately with buttermilk. Stop mixer.Sprinkle baking soda over batter, pour vinegar over soda. Do not beat. Mix very gently and quickly with a spatula because vinegar and soda start to react. Bake in two greased and floured 9-inch pans at 350 degrees for 25-30 minutes ( I check with toothpick) Turn onto wire racks to cool. Frost when cool. White Cream Frosting 5 tablespoons flour 1 cup milk 1 cup granulated ot 1 3/4 cup confectioners sugar 1/2 cup shortening 1/2 cup butter 1 teaspoon vanilla Mix flour and milk to a smooth paste in a small saucepan. Cook over low heat stirring constantly until very thick. Set aside to cool. With electric mixer beat at highest speed the granulated sugar, shortening and butter for 10 minutes.This is very important. It must be beaten until so smooth that the sugar is hardly noticed. If using confectioners sugar use low speed and reduce beating time, just until you get a smooth consistancy. Add vanilla and cooled milk-flour-paste to sugar mixture. Continue beating until it looks like whipped cream. Spread between layers and on top and sides of cooled cake. P.S. I tried the confectioners sugar in the frosting once and prefer the granulated. I found the confectioners to have a slight aftertaste about it. I also tried cake flour once and I believe the difference was that you do not have to sift that. Enjoy! Not only good for Christmas but New Years too. Or anytime for that matter.