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

Cream shortening and sugar, then add eggs and vanilla. Make a paste of coloring and cocoa. Add this to creamed mixture. Add salt, then milk alternating with flour. Add vinegar and soda to mixture. Put into two 9-inch layer cake pans and bake at 350 degrees for 30 minutes. When cooked, slice layer in half, making 4 layers.

FROSTING:

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

Cook flour and milk over low flame, stirring constantly until mixture becomes thick. Set aside to cool. Cream sugar and butter, add vanilla. Then add the cool flour and milk mixture and beat at high speed, for about 3 minutes. Use between layers and ice cake.