Preheat oven to 350°F (175°C). Grease and flour a Bundt pan.

Cream together Crisco and sugar until light and fluffy.

Add red food coloring and mix well until evenly distributed.

Beat in eggs one at a time, mixing well after each addition.

In a separate bowl, sift together flour, cocoa, and salt three times.

Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients.

Mix in vanilla extract.

In a small bowl, dissolve baking soda in vinegar.

Gently fold the baking soda mixture into the cake batter. Do not overmix.

Pour batter into the prepared Bundt pan.

Bake for 30 to 45 minutes, or until a wooden skewer inserted into the center comes out clean.

Let cool in the pan for 10 minutes before inverting onto a wire rack to cool completely.

Frost with your favorite cream cheese frosting.