Waldorf Red Cake

**Cake Ingredients:** - 1/2 C + 2 T softened unsalted butter (the original recipe calls for 1/2 C shortening) - 1 1/2 C sugar - 2 eggs - 2 oz red food coloring (optional, but it is called “red cake”) - 1 t vanilla - 2 t cocoa - 1 t salt - 1 C buttermilk - 2 1/4 C flour - 1 t soda - 1 t apple cider vinegar Cream shortening (or butter), sugar, eggs. Make a paste of cocoa and food coloring and add to the mixture. Add buttermilk with salt and flour alternated. Add vanilla, vinegar, soda. Beat well. Grease, lightly flour, then fill two 9inch layer pans with batter. Bake for 30 minutes at 350. The cake is done when the center springs back with a light touch and the cake starts to pull away from the sides of the pan. When almost cool, invert onto rack to finish cooling. **Frosting:** - 3 T flour - 1 C milk - 1 C sugar - 1 t vanilla - 1 C softened unsalted butter Cook flour and milk until thick, stirring often so it doesn’t scorch. Cool. Cream sugar, butter, and vanilla until fluffy. Blend the creamed mixture into the cooked flour and milk. Spread between layers and frost top and sides.