1 c. Crisco shortening
1 1/2 c. sugar
2 eggs
1 oz. red food color (don't use Adam's)
2 tbsp. cocoa
1 c. buttermilk
2 1/4 c. self-rising flour
1 tsp. vinegar
1 tsp. baking soda

Cream Crisco until fluffy, gradually add sugar, beat while adding eggs. Add red color, cocoa and alternate flour and buttermilk.

In a separate cup, mix soda and vinegar, it will fizz, when it stops fizzing add to batter; blend in thoroughly. Bake in greased and floured pans. I prefer 3 (8") pans.

To stack cake, cool 3 layers on a rack or bottom side down on brown paper bag. Be sure to let cake cool at least 1/2 day. I prefer overnight. Don't worry about drying out.