1/2 lb. butter
1 1/2 c. sugar
2 eggs
2 tbsp. cocoa
1 oz. red food coloring (1/2 oz. plus bottle full of water for lighter red cake)
1 tsp. vanilla
1 tsp. salt
1 c. sour milk or buttermilk
2 c. flour
1 1/2 tsp. baking soda
1 tbsp. vinegar

Cream shortening, sugar and eggs. Make a paste of cocoa and coloring. Add to creamed mixture. Mix salt, vanilla and buttermilk; add alternately with flour. Mix soda and vinegar, add this last, folding into the mixture gently. Do NOT beat after adding soda and vinegar mixture. Bake in 2 (9-inch) layer tins or 3 (8-inch) tins for 30 minutes at 350 degrees.

FROSTING:

1/2 lb. butter (1 c.--1/2 lb. butter may be used)
5 tbsp. flour
1 tsp. vanilla
1 c. milk
1 c. granulated sugar

Boil flour and milk until thickened. Let cool, beat butter, sugar and vanilla until creamy. Add cooled flour mixture, beat until very creamy like whipped cream.