| • | Preheat the oven to 350 degrees F.
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| • | In a bowl of a mixer, cream together the shortening, sugar and eggs.
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| • | Take a separate bowl and combine together the cocoa and food coloring.
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| • | Combine this paste with the shortening mixture.
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| • | Sift flour and salt together over the parchment.
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| • | Combine the shortening mixture to the flour batter alternately with the buttermilk in 3 additions.
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| • | Add the vanilla extract to it and fold in the baking soda and vinegar.
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| • | Transfer the batter into 2 greased 9 inch cake pans and bake for about 30 minutes till an inserted cake tester comes out clean.
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| • | Let it cool on a cooling rack and reverse the cakes from the pans.
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| • | For frosting, cook the flour and milk on medium flame, until thickened.
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| • | Let it cool, meanwhile in the bowl of an electric mixer, cream together the butter, vanilla and sugar till light and fluffy.
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| • | Combine it with the flour mixture, mix well.
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| • | Frost the top of the first layer with frosting and place the second layer on the top.
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| • | Frost the entire cake with rest of the frosting. |
