3 oz. red food coloring
3 1/2 tbsp. cocoa
3/4 c. butter
2 1/4 c. sugar sifted
3 eggs
1 1/2 c. buttermilk
2 1/4 c. plus 2 tbsp. sifted cake flour
1 tsp. (scant) salt
1 1/2 tbsp. baking soda
1 1/2 tbsp. vinegar
1 1/2 tbsp. vanilla

Mix red coloring and cocoa with fork; set aside. Cream butter, sugar and eggs. Combine cocoa and butter mixtures; beat. Add buttermilk alternately with flour, salt and soda; fold in vanilla and vinegar. Pour into two greased and waxed paper-lined 9 inch pans. Bake for 35 minutes at 350 degrees. Yield: 20 servings.

FROSTING:

5 tbsp. flour
1 1/2 c. milk
1 1/2 c. sugar
1 c. butter
1 tsp. vanilla
Chopped nuts (optional)
Coconut, flaked (optional)

Combine flour and milk; heat, stirring constantly, until thick. Cool completely. Cream sugar, butter and vanilla until fluffy; beat in flour mixture. Add nuts and coconut. Spread over cake.