1 c. vegetable shortening
1 1/4 c. sugar
2 eggs
1 tsp. vanilla
2 1/4 c. plain flour
1 tsp. salt
1 tbsp. cocoa
1 c. buttermilk
2 oz. red food coloring
1 tsp. baking soda
1 tbsp. vinegar

Cream shortening and sugar. Add well beaten eggs plus vanilla. Sift flour, salt and cocoa 3 times. Add dry ingredients alternating with buttermilk. Blend in food coloring. Dissolve soda in vinegar. Fold into batter. Bake in 3 layers in 350 degree oven.

FROSTING:

1 c. milk
1/4 c. flour
Dash of salt
1/2 c. shortening
1 stick butter
1 c. sugar
Vanilla
Coconut

Cook milk, flour and salt over low flame to pudding stage, stirring constantly. Cool in refrigerator. Cream shortening, butter and sugar until fluffy. Add vanilla. Blend in pudding. Beat well until it looks like whipped cream. Spread on cake, sprinkle with coconut.