• Preheat oven to 350 degrees.
• Line a muffin pan with cupcake liners.
• In a large mixing bowl cream together the shortening and sugar.
• Add eggs, one at a time, beating well after each addition.
• In a small bowl make a paste with the cocoa and red food coloring.
• Add the paste to the creamed mixture.
• Mix salt, vanilla and buttermilk together.
• Add to the creamed mixture alternating with the flour.
• Add baking soda and vinegar and fold into the cake batter.
• Fill prepared liners about ⅔ full or you can use 2 (9 inch) layer cake pans.
• If baking cupcakes bake for 18 minutes and if using cake pans bake for 30 minutes.
• Use a toothpick to check is cake is done. The toothpick should not have any liquid batter on it.

Frosting

• In a small mixing bowl whisk together the flour and milk to help break up the lumps of flour.
• Pour into a saucepan and cook over low-medium heat until a pudding like consistency is achieved. Stir often to keep from scorching.
• Remove from heat and allow to cool.
• Cream together the butter, shortening, sugar and vanilla.
• Add the milk and flour mixture (after it has cooled) and beat until smooth.
• Top on cake and refrigerate.