2 cups- All Purpose Flour

2 Tb- Baking Cocoa

1 tsp- Salt

1 1/2 cups- White Sugar

1/2 cups- Crisco or other shortening

2- Eggs

2 oz- Red Food Coloring

1 tsp- Vanilla

1 cup- Buttermilk

1 tsp- White Vinegar

1 tsp- Baking Soda

1. Preheat oven to 350 degrees.

2. In a medium bowl, sift together flour, cocoa, & salt.

3. In a large bowl, blend cream sugar and shortening together until relatively smooth.

4. Add egg to shortening and beat well, once well mixed, add red coloring and vanilla.

5. Slowly begin adding the buttermilk and dry ingredients, alternating, making sure to mix well after each addition.

6. In a deep bowl, mix the vinegar and baking soda, it will react and fizz like a 5th grade volcano project, let it sit for about a minute then blend into the batter.

7. Pour into two 9" greased and floured pans, bake at 350 degrees for 30 minutes.

8. Cool completely and ice with Red Velvet Cake Butter Cream Frosting.