1 oz. red coloring
3 tbsp. instant cocoa mix
1/2 c. Crisco
1 1/2 c. sugar
2 eggs
2 1/2 c. sifted cake flour (resifted 3 times with 1/2 tsp. salt)
1 c. buttermilk
1 1/2 tsp. vanilla
1 tbsp. vinegar
1 tsp. baking soda

Mix red coloring and cocoa into paste. Cream thoroughly Crisco, sugar and eggs. Add paste and mix well. Add alternately the flour and salt with the buttermilk. Add vanilla; mix well. Mix by hand the vinegar and soda; add to mixture and stir well. Bake in 2 pans at 350 degrees for 30 minutes. Slice layers to ice, making 4 thin layers. Put layer in freezer for a few minutes for easier slicing and when stacking cake, stack cut side against baked side. Ice with Butter Cream Icing.

BUTTER CREAM ICING:

1 c. sugar
4 tbsp. flour
1 c. milk
1 beaten egg

Mix above ingredients and cook in double boiler or microwave until thick. Cool.

Cream in mixer: 1/2 c. butter

Add gradually the cooled custard and beat well, add 3 tablespoons powdered sugar and 1 teaspoon vanilla, beat well for a creamy spreading consistency.