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

Cream shortening and sugar together well. Add unbeaten eggs and vanilla. Beat well.

In a separate dish, blend cocoa and food coloring. Add to first mixture. Add flour and salt, plus buttermilk. Mix baking soda and vinegar in a cup. Add to rest of mix. Bake in two 9-inch cake pans, greased and floured at 350 degrees for 30-35 minutes.

FROSTING:

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

Combine flour and milk to make a smooth paste. Cook over boiling water, stirring frequently, until mixture is thick and custard-like. Cover immediately to prevent top film from forming. Set aside to cool.

Cream butter, sugar, and vanilla well together. Combine creamed mixture with flour/milk mixture. Beat well. The cake must be refrigerated after being cut. Do not try to freeze it after it has been frosted.