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1/2 c. Crisco
1 1/2 c. sugar
1 tsp. salt
2 eggs
1 c. buttermilk
1 tsp. vanilla
1 oz. red food coloring
2 Tbsp. cocoa
1 tsp. vinegar
1 tsp. baking soda
2 1/4 c. flour, sifted 3 times

Cream shortening and sugar; add eggs and beat for 1
minute. Put cocoa and food coloring in cup. Make a paste and
add to creamed shortening and sugar mixture. Put vanilla in
buttermilk and add to creamed mixture alternately with sifted
flour and salt. Combine baking soda and vinegar and fold into
Pour batter into 2 (9-inch) pans which have been greased
and floured. (Pans must be 1 1/2-inches high.) Bake at 350 degrees
for 35 minutes, or until done.

Frosting for Waldorf Astoria Red Velvet Cake:
4 Tbsp. flour
pinch of salt
1 c. milk
1/2 c. butter
1/2 c. Crisco
1 c. granulated sugar
1 tsp. vanilla
Stir flour, salt and milk until no lumps are left. Cook
until thickened, then cool. Mix other ingredients and beat
until it turns white. Then add milk and flour paste and 1 to 2
tablespoons Marshmallow Fluff. Beat well until smooth and
granulated sugar is dissolved.

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