1/2 c. Crisco
1 1/2 c. sugar
2 eggs
2 tbsp. cocoa
2 oz. red food coloring
2 1/4 c. cake flour
1 tsp. salt
1 c. buttermilk
1 tbsp. vanilla
1 tbsp. vinegar
1 tsp. baking soda

I use 3 (10 inch) pans, 1 3/4 cups batter each. Cream shortening and sugar. Add eggs and mix well. Mix cocoa and food coloring in a measuring cup into a smooth paste. Add to sugar mixture with vanilla. Sift flour and salt. Add in alternately with buttermilk. Mix soda and vinegar; fold in last. Bake at 300 degrees for 20 to 30 minutes. Makes three 9 inch layers.

Cream 2 sticks of butter, 1 teaspoon vanilla and 1 cup sugar. Mix until fluffy. Cook 1 cup water and 2 tablespoons cornstarch until thick. Cool and add to creamy base. Beat until like whipped cream. Spread between layers and on top. Keep refrigerated.