1/2 c. shortening or 1 stick of butter
1 1/2 c. sugar
2 eggs
3 oz. red food coloring
1 tsp. vanilla
2 tbsp. cocoa
1 tsp. salt
1 c. buttermilk
2 1/2 c. flour, Swansdown, sifted before measuring
1 tsp. vinegar
1 tsp. baking soda

Cream shortening and sugar. Add eggs and blend thoroughly. Mix red food coloring and cocoa. Add to mixture. Add vanilla to buttermilk. Add salt to flour and add buttermilk and flour alternately to other mixture. Add vinegar and baking soda and mix lightly. Pour into baking pan and bake at 350 degrees for about 30 minutes.

FROSTING FOR RED CAKE:

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

Cook flour and milk in top of double boiler until thick. Cool. Cream sugar and butter until fluffy. Add vanilla. Add to flour mixture. Beat for a few minutes with electric mixer. Frost cake.