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

FROSTING: (inside & top not sides):

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

Cream shortening, sugar and eggs. Make a paste of coloring and cocoa. Add to mixture. Add buttermilk, alternately with flour and salt. Add vanilla. Add soda to vinegar, holding over bowl as it foams; add to mixture by blending, not beating. Bake for 25 to 30 minutes at 350 degrees in 3 (8 inch) greased and floured pans (or 2 layers and split in half).

FROSTING: Cook flour and milk until thick (over dough-boiler, stirring constantly - may use mixer to smooth). Chill in refrigerator. Cream sugar, butter and vanilla until fluffy. Add to first mixture after 25 plus minutes. Mix until well blended.