1/2 c. butter
1 1/2 c. sugar
2 eggs
2 tbsp. cocoa
1 (2 oz.) bottle red food coloring
1 tsp. vanilla
2 1/2 c. cake flour
1 tsp. salt
1 c. buttermilk
1 tsp. vinegar
1 tsp. baking soda

Cream shortening, eggs and sugar. Make paste of cocoa and part of food coloring. Add this and rest of coloring to creamed mixture. Sift flour, salt and add alternately with buttermilk. Add vinegar, stir soda into vanilla and add to batter. Mix well. Bake in two 8-inch pans for 30 minutes at 350 degrees.

FROSTING:

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

Cream butter and sugar until fluffy. Cook milk mixture; add vanilla to sugar and butter, then add milk gradually, beating constantly. Slit cake in layers. Frost between layers and on top, but do not frost sides. Keep refrigerated.

Frosting must be mixed the way it says or it will fail.