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Preheat oven to 350 degrees.
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In the bowl of a mixer, cream together the shortening, eggs and sugar.
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In a separate small bowl, mix together the cocoa and food coloring.
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Add the paste to the shortening mixture.
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Sift the flour and salt together over parchment.
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Add to the batter alternately with the buttermilk in 3 additions.
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Add the vanilla extract.
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Fold in the baking soda and vinegar.
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Pour the batter into 2 greased 9-inch cake pans.
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Bake for 30 minutes or until an inserted cake tester comes out clean.
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Let cool on a cooling rack.
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Invert the cakes from the pans.
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Frosting: Over medium heat, cook the flour and milk until thickened.
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Let cool.
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In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy.
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Beat in the flour mixture.
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Frost the top of the first layer with frosting and set the second layer on top.
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Frost the entire cake with remaining frosting.
