1 c. butter
1 1/2 c. sugar
2 eggs
1 oz. bottle red food coloring
1 tsp. salt
1 c. buttermilk
2 1/2 c. cake flour
1 tsp. baking soda
1 tbsp. cocoa
1 tsp. vinegar
1 tsp. vanilla

Preheat oven to 350 degrees. Butter and flour 2 (9 inch) layer pans. Mix vinegar and soda and let set. Cream butter and sugar; add eggs. Make a paste of cocoa and a little food coloring. Add to creamed mixture. Add rest of coloring.

Add buttermilk, flour and salt alternately. Stir soda and vinegar and add to batter. Add vanilla and beat well. Pour into pans and bake 30 minutes. Cool thoroughly. Split layers (making a four-layer cake) to frost.

BUTTERCREAM FROSTING:

1 1/2 c. milk
1 1/2 c. butter
1 1/2 c. granulated sugar
6 tbsp. flour
1 1/2 tsp. vanilla

Heat milk; add flour (I use a mini-sifter and sift it right into the pan). Stir constantly; cool thoroughly. Cream butter and sugar until fluffy. Add milk to sugar mixture and beat well. Add vanilla.