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

Cream shortening, sugar, and eggs. Make paste of food coloring and cocoa; add to sugar mixture. Add buttermilk alternately with sifted flour and salt. Add vanilla. Add soda to vinegar (but hold over bowl as it foams). Then add this soda and vinegar, blending instead of beating. Bake 24 to 30 minutes at 350 degrees in two 9 inch greased and floured pans. Cool. Split layers in half and frost.

FROSTING:

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

Cook flour and milk, stirring constantly until very thick; cover. Cream sugar, butter, and vanilla until very fluffy. Add to first cooled mixture. Mix until well blended. Should be the consistency of whipped cream. Frosts 2 to 4 layers.