1 tsp. vinegar
1 tsp. baking soda
1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 tsp. cocoa
Cake coloring
2 oz. bottle coloring
1 c. buttermilk
1 tsp. salt
1 tsp. vanilla extract
1 tsp. almond extract
2 1/2 c. flour

Mix vinegar and baking soda; set aside. Cream shortening, sugar and eggs. Makes paste of cocoa and small amount of cake coloring. Mix with creamed mixture and add rest of 2 ounce bottle of coloring.

Add buttermilk, salt, vanilla extract, almond extract and flour. Add soda and vinegar mixture. Makes 2 (8") layers. Bake at 350 degrees for 30 minutes. Cool and split to make four layers.

FILLING AND FROSTING:

1 c. milk
3 tbsp. flour
1 c. sugar
1 c. butter

Cook milk and flour until thick. Stir while cooks; cool. Cream sugar and butter until fluffy. Gradually add cooled cooked mixture and put between layers and on top, not sides.