Red Velvet Waldorf Astoria Cake

Cake:
1 cup vegetable shortening 
2 eggs 
1 1/2 cups sugar 
2 teaspoons cocoa powder 
2 ounces red food coloring 
2 1/2 cups cake flour 
1 teaspoon salt 
1 cup buttermilk 
1 teaspoon vanilla extract 
1 teaspoon baking soda 
1 teaspoon vinegar 
White frosting, recipe follows 

Feather Frosting: 
3 tablespoons flour 
1 1/2 cups milk 
1 1/2 cups unsalted butter 
1 1/2 cup confectioners' sugar 
2 teaspoon vanilla extract
1 cup ground walnuts
1 oz. shaved sweet chocolate


Preheat oven to 350 degrees. 
In the bowl of a mixer, cream together the shortening, eggs and sugar. In a separate small bowl, mix together the cocoa and food coloring. Add the paste to the shortening mixture. Sift the flour and salt together over parchment. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the baking soda and vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans. 

Frosting: Over medium heat, cook the flour and milk until thickened. Let cool. In the bowl of an electric mixer, cream together the butter, sugar and vanilla until light and fluffy. Beat in the flour mixture. 

Frost the top of the first layer with frosting and set the second layer on top. Frost the entire cake with remaining frosting. Coat frosted cake with ground nuts, sprinkle top with shaved chocolate. Store in refrigerator.