1/2 c. Crisco
1 1/2 c. sugar
2 oz. red food coloring
2 tbsp. cocoa
2 eggs
2 1/4 c. cake flour
1 c. buttermilk
1 tsp. baking soda
1 tbsp. vinegar
1 tbsp. vanilla

Cream shortening and sugar. Add eggs. Mix together into paste: coloring and cocoa. Add vanilla. Pour buttermilk into cup used to make paste. Sift flour and salt, and add alternately with buttermilk and beat well. Fold in baking soda, then vinegar. Bake in 4 (8-inch) layers at 300 degrees for 20 to 30 minutes.

RED VELVET FILLING:

1 c. canned milk
1 c. sugar
1 egg yolk
1/4 lb. butter
1 tsp. vanilla
1/2 c. pecans

Beat well, then cook over low heat until thick. Put between layers; frost sides with white mountain frosting.

WHITE MOUNTAIN FROSTING:

1/2 c. sugar
2 tbsp. water
1/4 c. light corn syrup
2 egg whites (1/4 c.)
1 tsp. vanilla

Mix sugar, water and corn syrup in saucepan; cover and bring to rolling boil. Remove cover and cook to 242 degrees, or until syrup spins a 6- to 8-inch thread. Just before syrup is ready, beat the egg whites until stiff enough to hold a point. Pour hot syrup very slowly in a thin stream into the beaten egg whites. Continue to beat until frosting hold peaks. Blend in vanilla. Spread on sides of cake. Top with coconut.