2 bottles (1 oz. each) red food coloring
3 tbsp. cocoa
1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
2 1/2 c. sifted flour
1 tsp. salt
1 c. buttermilk
1 tbsp. vinegar
1 tsp. baking soda

Combine food coloring with cocoa. Set aside. Cream shortening and sugar. Add eggs, one at a time, beating after each addition. Add cocoa mixture and vanilla to creamed mixture; mix well. Add flour, salt and buttermilk alternately to creamed mixture, beating well after each addition. Stir in vinegar and soda.

Turn into 2 greased 9 inch layer pans. Bake in preheated 350 degree oven for 30 minutes or until cake tests done. Frost cooled cake with Buttercream Icing.