BATTER:

1/2 c. butter
1 1/2 c. sugar
2 eggs
2 oz. red food color
2 heaping tbsp. unsweetened cocoa
1 1/2 c. buttermilk
2 1/4 c. flour
1 tsp. salt
1 tsp. vanilla
1 tbsp. red wine vinegar
1 tsp. baking soda

FROSTING:

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

FROSTING:

1. Put milk in saucepan or double boiler. Gradually add the flour and stir over low heat. Watch carefully as this thickens quickly, about 4 minutes. When thick, remove from heat and set aside to cool.

2. Cream the butter, sugar and vanilla.

3. When milk/flour mixture is completely cool, beat in the butter/sugar mix. Beat until fluffy and frost completely cool cake.

CAKE:

1. Heat oven to 350 degrees. Grease and flour 2 round cake pans.

2. Cream butter and sugar, add the eggs and mix.

3. Make a paste or food color and cocoa. Mix until smooth and add to butter/sugar mixture.

4. Blend in the buttermilk and flour (alternately). Add the salt and vanilla. 5. In a separate small dish combine the vinegar and soda. This will foam a little, so hold it over the cake batter. When mixed, add to the batter.

6. Bake for 40 to 50 minutes. Done when it springs back to light touch.

Cool THOROUGHLY before frosting.