1 1/2 c. sugar
1 c. butter (do not substitute butter)
2 eggs
1 tsp. vanilla
1 tsp. butter extract
2 oz. red food coloring
2 1/2 c. cake flour, sifted
2 tbsp. cocoa
1 c. buttermilk
1 tsp. baking soda
1 tsp. vinegar

Cream sugar and butter. Add eggs, one at a time. Add extracts and food coloring and beat. Combine flour and cocoa; add alternately with milk to mixture. Fold in soda mixed in vinegar.

Bake in three 8 or 9-inch greased and floured cake pans at 350°F.

Icing:

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

Cook milk and flour until thick. Cover and let cool until cold. Beat butter and sugar until fluffy. Add the cream sauce and beat until very light. Add vanilla and butter extract. Beat.