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

Cream shortening, sugar and eggs. Make paste food color and cocoa. Mix first 2 mixtures. Add buttermilk alternately with salt and flour. Add vanilla. Mix soda and vinegar after foams. Add to cake. Blend, don't beat. Bake at 350 degrees for 25-30 minutes in two 8 inch round cake pans greased and floured. Split layers in 2.

FROSTING:

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

Cook flour and milk until very thick, stirring constantly. Cool. Cream sugar, butter and vanilla until fluffy. Add to cooked mixture; mix well. (Looks like whipped cream.)