2 c. flour (3)
1 tbsp. cocoa (1 1/2)
1/2 tsp. salt
3/4 c. Crisco (1 1/2)
2 eggs (3)
1 1/2 c. sugar (2 1/4)
1 oz. red food coloring
1 c. buttermilk (1 1/2)
1 tbsp. vinegar
1 tsp. baking soda
1 tsp. vanilla

Sift flour 3 times. Add cocoa and salt; set aside. Cream Crisco, sugar and eggs. Add food coloring and mix well. Add milk and flour alternately. Fold in vinegar and soda; stir in vanilla. Bake in 2 (3) greased and floured round cake pans for 30 to 35 minutes at 350 degrees. (Ingredients in parenthesis will produce a 3 layer cake.)

FROSTING:

1 c. milk
1/4 tsp. salt
1/4 c. flour
3/4 c. Crisco
1 c. sugar
1 tsp. vanilla
1 c. coconut

Cook milk, flour and salt over medium heat until thickened; cool. Cream Crisco and sugar; add to cooled mixture. Add vanilla; beat well. Spread on cake and sprinkle on coconut.