2 tbsp. cocoa
2 oz. red food coloring
1/2 c. shortening
1 1/2 c. sugar
1 tsp. vanilla extract
2 eggs
2 1/2 c. self-rising flour
1 c. buttermilk
1 tsp. vinegar

Preheat oven to 350°F. In a small bowl, combine cocoa and food coloring to make a paste. Set aside. In a large bowl, cream shortening, sugar and vanilla with a mixer. Add eggs and beat to blend. Add cocoa paste to mixture; beat well. Sift flour into a medium mixing bowl. Add flour alternately with buttermilk to the mixture. Beat well. Mix in vinegar. Pour batter into two 9-inch pans and bake at 350°F for 35 to 40 minutes. Cool, split and frost. To split: Use thread or dental floss. Use a sawing motion to split each layer so there are 4 layers.

Frosting:

5 tbsp. flour
1 c. milk
1 c. sugar
1 c. (2 sticks) butter
1 tsp. vanilla extract

Mix flour and milk in a sauce pan with a wire whisk. Cook over medium heat, stirring constantly until thickened, almost like the consistency of oatmeal. Let cool completely. In a large mixing bowl, cream sugar and butter until light and fluffy. Add milk and flour mixture; mix well until all sugar granules dissolve, approximately 5 minutes. Add vanilla. Frost cake.

Note: I double the frosting to be sure I have enough for the cake.