1/2 c. shortening
1 1/2 c. sugar
2 eggs
1/4 c. red food coloring
2 tbsp. cocoa
1 tsp. salt
1 tsp. vanilla
1 c. buttermilk
2 1/4 c. flour (sift 2-3 times)
1 tsp. baking soda
1 tbsp. vinegar

Cream shortening and sugar together until fluffy. Add eggs and beat for 1 minute. Put cocoa and coloring in cup to make a paste. Add to shortening sugar mix. Add salt. Put vanilla in buttermilk and slowly add to creamed mixture alternately with flour. Combine vinegar and soda in cup and mix thoroughly. Blend vinegar and soda mixture in batter. DO NOT BEAT.

Bake in 2 (8") layers at 350 degrees for 25 to 30 minutes. Cool on cake racks. Cut layers in 2 with thread; spread frosting between layers and on top.

FROSTING:

1 c. milk
5 tbsp. flour
1 c. butter
1 c. sifted confectioners' sugar
1 tsp. vanilla

Cook milk and flour until thick. Cool and refrigerate until ready to use. Mix butter, sugar and vanilla. Beat together with mixer until creamy; add flour milk mixture a little at a time. Continue beating until frosting is fluffy.