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

FROSTING:

1 c. unsalted butter
1 c. gran. sugar
5 tbsp. flour
1 c. milk
1 tsp. vanilla

Cream butter and sugar in mixer. Add eggs. Make a paste of food coloring and cocoa and add to first mixture. Add salt and buttermilk alternately with flour. Add vanilla. Dissolve soda in vinegar and add last. Do not overbeat after adding flour and final ingredients. Bake in 3 (8 inch) greased and floured, round cake pans (or 2-9 inch) at 350 degrees for 30 to 40 minutes. When layers are cool, split each into 2 layers. Frost each layer and top of cake. Great for Christmas and Valentines Day!

FROSTING: Cook flour in the milk over medium heat, STIRRING CONSTANTLY until thick. Cream butter and sugar in mixer. When flour mixture is lukewarm add a tablespoon at a time to creamed mixture. Add vanilla. Beat until smooth and frost cake layers as directed.