CAKE:

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

FROSTING:

1 c. milk
1/4 c. plain flour
Dash of salt
1/2 c. Crisco
1 stick butter
1 c. sugar
1 tsp. vanilla

CAKE: Cream Crisco and sugar. Add eggs. Sift together flour, salt and cocoa. Combine with creamed mixture. Add vanilla, buttermilk and food coloring. Dissolve baking soda in vinegar. Fold into mixture. Bake in 2 layer pans at 350 degrees for 30 to 35 minutes. Do not overbake.

FROSTING: Cook milk, flour, salt over low heat to pudding stage. Let cool. Cream Crisco, butter, sugar and vanilla. Add to pudding mixture, beat until smooth. Spread on cake and sprinkle with fresh canned coconut.

Recipe can be doubled to make 4 single layer Valentine cakes. Secret is not to overbake. Start testing cake at 25 minutes.