WALDORF ASTORIA RED VELVET CAKE

1/2 cup shortening     1 1/2 cup white granulated sugar 2 eggs     2 oz. red food coloring   
1 tsp. vanilla    1 tsp. salt    1 cup buttermilk     2 1/2 cup cake flour   
1 tsp. baking soda    1 tsp. vinegar    2 tsp. cocoa      

Steps 1 Mix vinegar and soda in small cup and let set.
2 Cream shortening and sugar, then add eggs.
3 Make paste of cocoa and a little of the red food coloring.
4 Add to creamed mixture. Add rest of coloring. 5 Add buttermilk, salt, and flour alternately.
6 Add vanilla, lastly add well stirred vinegar and soda. Mix well.
7 Pour into two 8-inch layer pans. Bake 350F for 30 minutes.
8 Cool thoroughly and split layers in half crosswise-making 4 thin layers.
9 Frost with . Store in refrigerator over night.

Butter Roux Frosting:- 1 cup milk     3 Tbsp flour   
1 cup white sugar     1 cup butter   
1 Cook milk and flour until thick, stirring constantly.
2 Remove from heat and cool to below room temperature, stirring occasionally.
3 Cream sugar and butter until it is real fluffy.
4 Add flour mixture, very slowly- 1 Tbsp. at a time. Beat well after each addition.
5 Spread frosting between layers and on top and not on sides.
6 Keep cake in refrigerator. Will stay fresh for a week if Waldorf Astoria Cake.