1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
3 tbsp. Hershey's cocoa
2 oz. red food coloring (paste)
2 1/2 c. sifted cake flour
1 c. buttermilk
1 tsp. salt
1 tsp. baking soda
1 tbsp. vinegar

Cream shortening and sugar. Add eggs and vanilla. Beat well. In separate dish, blend cocoa and food coloring: add to sugar mixture. Add flour, buttermilk and salt alternately. Mix soda and vinegar in cup and add.

Bake in two 9 inch pans, greased and floured, at 350 degrees for 30 to 35 minutes. If desired, divide batter between three 8 inch pans. Let cool before frosting.

Note: Red paste coloring usually does a prettier job than some liquid types.

FROSTING:

5 tbsp. flour
1 c. milk

Cook until thick - stirring constantly. Cool.

Cream together:

1 c. sugar
1 c. butter
1 tsp. vanilla

Add cooled flour mixture and beat until like whipped cream. (Half of frosting is ample for utility cake. Whole recipe for layer cake).