1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 oz. red food color
1 oz. water, rinse bottle
2 tbsp. cocoa
2 1/2 c. flour
1 tsp. salt
1 c. buttermilk
1 tbsp. vinegar
1 tsp. baking soda
1 tsp. vanilla

NOTE: Add 1/2 teaspoon baking powder to flour, cream sugar, shortening and vanilla. Add 1 egg at a time and beat. Make paste of color and cocoa. Add to sugar mixture. Sift flour and salt and add alternately with buttermilk. Combine vinegar and soda over batter and mix very quickly. Pour into 2 (9 inch) pans and bake at 350 degrees 30 minutes or until done. Cool thoroughly and split layers.

ICING:

1 c. milk
5 tbsp. flour
1 c. granulated sugar
1 tsp. vanilla
1 c. butter

Mix milk and flour in shaker and cook until thick. Cool thoroughly. Cream together the sugar, vanilla and butter until fluffy. Add flour mixture and beat on high speed until VERY fluffy. Spread between split layers and on top and sides.

KEEP REFRIGERATED TO PRESERVE ICING.