1/2 c. shortening
1 1/2 c. sugar
2 eggs
2 tbsp. cocoa
1 (2 oz.) bottle red food coloring
1/2 tsp. salt
2 tsp. vanilla
1 c. buttermilk
2 1/2 c. cake flour (soft as silk)
1 1/2 tsp. baking soda
1 tbsp. vinegar

Cream together shortening, sugar and eggs. Make a paste of cocoa and food coloring, add to shortening, sugar and eggs mixture. Add salt, vanilla and buttermilk. Add cake flour. Mix together baking soda, vinegar and fold into batter. Bake in a 9 x 13 inch pan at 350 degrees 35 minutes or 2 (9 inch layer pans at 350 degrees for 30 minutes. Cool well.

BUTTER CREAM FROSTING:

5 tbsp. flour
1 c. milk
1 c. sugar
1 c. butter
2 tsp. vanilla

Combine flour and milk in shaker, cook on medium heat until very thick, stirring constantly. Cool completely. Cream sugar, butter and vanilla. Add gradually to cooled, cooked mixture and beat well.