1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
2 tbsp. cocoa
2 1/4 c. plain flour
1 scant tsp. salt
1 tsp. vanilla
1 tsp. baking soda
1 c. buttermilk
1 tbsp. vinegar
1 tsp. butter flavoring (if desired)

Cream shortening, sugar and eggs. Make a paste with coloring and cocoa and add to mixture. Add salt and flour with buttermilk and vanilla. Alternately add soda and vinegar and don't beat hard, just blend. Bake 30 minutes at 350 degrees F. Bake in two 8 inch pans greased and floured. Layers may be split to make 4.

FROSTING:

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

Cook flour and milk on low heat until thick. Cool. Cream sugar and butter and vanilla until fluffy. Add to flour milk mixture. Beat until mixture is like whipped cream. Spread on layers. Sprinkle with coconut or nuts if desired. (Keep cake cool.)