| • | Preheat the oven to 350 degree F.
|
| • | In a normal bowl of a mixer, cream together the shortening, sugar and eggs.
|
| • | Take a aside normal bowl and mix together the cocoa and food coloring.
|
| • | Combine this paste with the cutting down mixture.
|
| • | Sift flour and table salt together all over the parchment.
|
| • | Combine the cutting down mixture to the flour batter alternately with the buttermilk in 3 additions.
|
| • | Add the vanilla take aside to it and fold in the baking soda and vinegar.
|
| • | Transfer the batter into 2 lubricated 9 inch cake cooking pan and bake for about 30 minutes until an inserted cake tester comes aside clean.
|
| • | Let it cool on a chilling rack and opposite the cakes from the pans.
|
| • | For frosting, cook the flour and milk on normal flame, until thickened.
|
| • | Let it cool, meantime in the normal bowl of an electrical mixer, cream together the butter, vanilla and sugar until light and fluffy.
|
| • | Combine it with the flour mixture, mix well.
|
| • | Frost the top of the 1st layer with icing and place the second layer on the top.
|
| • | Frost the whole cake with remain of the frosting.
|
