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

Cream shortening and sugar and all eggs. Mix cocoa and coloring in measuring cup to make paste and add to the above. Add vanilla. Put buttermilk into measuring cup and stir until you get all the coloring out of the cup.

Sift the flour and salt, add alternately with the buttermilk to the batter, BEAT WELL. In small bowl add the baking soda to the vinegar and mix. Fold this into the batter.

Bake in 3 layers (8 inch) 20 to 30 minutes in a 300 degree oven.

ICING:

2 stick butter
1 c. sugar
1 tsp. vanilla
2 tbsp. cornstarch
1 c. water

Cream butter; add sugar, vanilla and mix until fluffy. Set aside. Cook cornstarch and water until thick, let cool. Add this to butter mixture. Beat well and spread between layers and on top of cake.