1 1/2 c. sugar
1 tsp. vanilla
1 tbsp. cocoa
1/2 c. Crisco
2 eggs
1 oz. red food coloring
2 c. flour
Salt, pinch
1 c. buttermilk
1 tsp. baking soda
1 tbsp. vinegar

Blend, sugar, vanilla, cocoa, Crisco, eggs and food coloring. Sift flour and salt and add to creamed mixture alternately with buttermilk. Beat until smooth. Fold into batter, soda with vinegar. Do not beat. Pour into floured and greased pans and bake at 350 degrees for 30 to 40 minutes.

FROSTING:

1 c. milk
Salt (pinch)
1/4 c. flour

Cook until very thick. Let cool. Cream one cup sugar, 1 stick of butter at high speed until fluffy. Add cooked mixture and 1 teaspoon of vanilla. Beat until light and fluffy. Ice cake and sprinkle with coconut and pecans.