Waldorf-Astoria Red Velvet Cake

Preheat the oven to 350 degrees F. Grease and flour two 9-inch round cake pans.

Combine the shortening, sugar, and eggs in a mixing bowl. Beat on medium speed with an electric mixer until creamed.

Combine the food coloring and cocoa powder and mix until it forms a paste. With the mixer running, add the paste to the shortening and mix until it is uniform in color.

Combine the flour, salt, and baking soda in a bowl and mix well. With the mixer running, add the flour mixture in 1/4 cup increments to the mixing bowl, scraping down the sides as needed. Reduce the mixer to the lowest speed. Slowly add the buttermilk, vanilla, and vinegar and mix just until combined.

Divide the cake batter between the prepared cake pans. Place the pans in the oven and bake at 350 degrees F for 30 minutes or until the cakes test done when a toothpick is inserted in the center. Remove the cakes from the oven and let cool in the pans on wire racks.

Meanwhile, prepare the frosting. Whisk together the flour and milk in a saucepan over low heat. Cook, stirring constantly, until it thickens. Remove the pan from the heat and let the mixture cool completely.

Combine the sugar, butter, and vanilla in a mixing bowl and beat on medium speed with an electric mixer until well creamed. Add the cooled flour mixture and beat on medium-high speed until the frosting is fluffy.

Remove the cakes from the pans. Slice each cake horizontally to make two layers per cake (or skip this step if desired). Place one cake layer on a cake plate or platter. Spread the top of the layer with some of the frosting. Place another layer on top and repeat the process using all the cake layers. Spread the remaining frosting on the top and sides of the cake.

Store the Waldorf-Astoria red velvet cake in an airtight container.