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

Cream shortening and sugar until light and fluffy. Add eggs, one at a time; beat well after each. Make a paste of cocoa, food coloring and water. Add to cream mixture. Add flour to mixture, alternately with the buttermilk beginning and ending with flour. Add vanilla, last thing mix soda with vinegar and add to mixture. Do not beat at this stage. Just fold gently. Bake 35-45 minutes in two 9 inch pans at 350 degrees.

ASTORIA FROSTING:

5 tbsp. flour
1 tsp. vanilla
1 c. sugar
1 c. butter (2 sticks)
1 c. milk

Cook flour and milk together until thick, in double boiler. Cool. Cream butter until light and fluffy, add sugar, beat until fluffy. Add a little of this to mixture and flour mixture, then put all back in butter and sugar mixture in small mixing bowl. Beat until fluffy. Add vanilla, split layers of cake - put frosting in between and on top. Be sure to let cake cool before splitting layers.