1/2 cup shortening
1 tsp. vanilla
2 tsp. cocoa
2 1/2 cups flour
2 eggs
1/2 tsp. red food coloring
1 tsp. salt
1 tsp. baking soda
1 1/2 cups sugar
1 cup buttermilk
1 tbsp. vinegar

Pour vinegar over baking soda and set aside. Cream shortening, sugar and eggs. Make a paste of coloring and cocoa; add to creamed mixture. Add buttermilk alternately with sifted dry ingredients. Add vanilla. Beat well. Fold in vinegar and baking soda.

Bake in two 8 or 9-inch greased and floured pans at 350°F for 30 minutes or until cake tests done.

Cool completely and cut horizontally to make 4 layers.

Frost and fill with whipped cream or buttercream frosting.