*** Cream shortening and sugar until fluffy. Add eggs, one at time; beat for 1 minute. Mix cocoa and food coloring to a paste-like consistency; add with salt to sugar mixture. Combine vanilla and buttermilk, add slowly to sugar mixture, alternately with flour. Combine soda and vinegar and stir into batter (do not beat). Pour batter into two, 9 inch greased and floured cake pans. Bake in 350F oven 25 to 30 minutes.
*** Mix flour and milk to smooth paste. Cook over low heat until thick, stirring constantly. Cool. Cream butter, sugar and vanilla. Add flour mixture gradually, beating constantly until of spreading consistency. Spread between layers of cake and over top and sides.
NOTE: It has been found that by blending the cooked flour mixture in the blender the lumps are removed and the mixture is smoother to add to the butter mixture.
Cajun Country -- New Iberia, Louisiana