1/2 c. shortening
1 1/2 c. white sugar
2 eggs
2 oz. red food coloring
1 tsp. vanilla
2 tsp. cocoa
1 tsp. salt
1 tsp. baking powder
1 tsp. vinegar
1 tsp. baking soda
1 c. buttermilk
2 1/2 c. cake flour

(The 2 ounces of red coloring is right amount. It may sound like a lot, but gives the cake a beautiful deep red color.)

Mix vinegar and baking soda in a small cup and let it stand. Cream sugar, shortening and eggs. Make a paste of the cocoa and a little red food coloring. Add to the creamed mixture and then add the rest of the coloring.

Add buttermilk, salt, baking powder and flour alternately (dry ingredients alternately with the buttermilk). Add vanilla. Lastly, add vinegar and baking soda (stir before adding). Mix well, then turn into 2 greased and floured 8 inch layer cake pans and bake at 350 degrees for 30 minutes. When baked, cool for 5 minutes in the pans, then turn out and cool thoroughly. Split layers in half.

FROSTING:

1 c. milk
3 tbsp. flour
1 c. white sugar
1 c. butter

Combine milk and flour and cook until thick, stirring. COOL, stirring while it cools. Cream butter and sugar until light and fluffy; add 1 tablespoon flour mixture to the creamed mixture then gradually add the rest, beating all the time. Spread the frosting between layers and on top of cake but not on the sides. Refrigerate.