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

Grease four cake pans. Sprinkle with flour. Cream butter and sugar. Add eggs and beat until fluffy. Make a paste of cocoa and vinegar. Add to butter mixture. Sift salt, soda and flour together. Add to mixture, alternating with buttermilk. Add vanilla and coloring.

Bake layers at 350°F for 15 to 20 minutes.

Icing:

4 1/2 tbsp. flour
1 1/2 c. sweet milk
1 c. butter
1 1/2 c. sugar
3 1/2 oz. can flaked coconut
1 c. chopped English walnuts
1 tsp. vanilla extract

Mix flour and milk. Cook until thick, stirring constantly. Set aside to cool. Cream butter and sugar. When milk mixture is cold, add to butter and sugar, beating until it is the consistency of whipped cream. Add coconut, nuts and vanilla. Spread between layers and outside of cake.