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RED VELVET CAKE 
2 1/2 c. Swan's cake flour
2 c. sugar
1 tsp. salt
2 tbsp. cocoa
1 tsp. soda
1 tbsp. vanilla
2 eggs
1 c. buttermilk
2 c. Crisco oil
1 tbsp. vinegar
5/8 oz. red food color
1 c. milk
3 tbsp. flour
1 c. sugar
1 c. butter
1 c. pecans, chopped
1 can coconut
1 tsp. vanilla

CAKE: Cream 2 cups sugar, oil, eggs, then add vinegar and beat well. Sift salt, soda and cocoa. Add flour mixture and buttermilk, add 1 tablespoon vanilla and food color and beat well. Bake in 3 layers at 350 degrees.

FROSTING: Cook 1 cup milk and 3 tablespoons flour until thickened; set aside to cool. Cream 1 cup sugar and butter, add to cooled flour mixture and add remaining ingredients mix well.

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