1 1/2 c. sugar
1/2 c. butter
2 eggs
2 oz. red coloring
1 tsp. vanilla
1 tsp. baking soda
2 tsp. cocoa
1 tsp. salt
1 c. buttermilk
2 1/2 c. flour
1 tsp. vinegar

Cream butter. Add eggs and sugar, beating with electric mixer until light and fluffy. Make a paste of cocoa and red coloring and add to butter mixture. Add salt to flour; add milk and vanilla. Beat 8-10 minutes. Mix soda and vinegar and blend at low speed.

Pour into two 9 inch round pans or 13 inch oblong baking dish. Bake at 350 degrees for 30 minutes. Cool completely before icing cake.

Substitute for buttermilk: mix 1/4 cup lemon juice with 3/4 cup milk.

ICING:

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

Mix the flour, sugar, and milk; cook until thick. Cool. Cream until light the one cup of sugar, butter, and vanilla. When this mixture looks like whipped cream, add by teaspoonfuls to the flour mixture and whip until blended. This last step is time consuming. You must make sure each teaspoon of cooked mixture is well blended before adding another.