1/2 c. shortening
1/4 c. butter
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
2 1/4 c. flour
1 tsp. vinegar
1 tsp. baking soda
1 tsp. vanilla
2 tbsp. cocoa
1 tsp. salt
1 c. buttermilk

Mix vinegar and soda together and set aside. Cream shortening, sugar, and eggs. Make paste of cocoa, coloring and add to shortening mixture. Add flour alternately with buttermilk and salt. Add vanilla. Add to first mixture. Do not under beat. Bake in three 8 inch cake pans at 350 degrees for 30 minutes. Grease pan and line with wax paper and grease again. Cool cake and ice between layers and on top.

FROSTING:

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

Cook milk and flour to a thick paste and cool. Cream butter and sugar. Add vanilla and add paste mixture. Beat until fluffy, about 15-20 minutes. Spread between layers and top. Set in a cool place overnight.