1/2 c. Crisco
1 1/2 c. sugar
2 eggs
2 (1 oz.) bottles red food coloring
2 tbsp. cocoa
1 tsp. salt
1 c. buttermilk
1 tsp. vanilla
1 tbsp. vinegar (white)
1 tsp. baking soda
2 1/4 c. flour, sifted 2 or 3 times

Cream Crisco and sugar until fluffy. Add eggs, beat with mixer for 1 minute. Put cocoa and red food coloring in a cup to make a paste. Add to Crisco and sugar. Add salt. Put vanilla in buttermilk and add slowly to Crisco and sugar mixture alternating with flour. Combine vinegar and soda and blend into batter. Do not beat. Pour into 2 greased 8 or 9 inch pans and bake at 350 degrees for 25 to 30 minutes. Cool. Cut into 4 layers.

FROSTING:

Mix:

1 c. milk
5 tbsp. flour

Cook until thick. Cool in refrigerator. When cool beat:

1 c. softened butter
1 c. sifted confectioners' sugar
1 tsp. vanilla

Beat until creamy and add a little at a time by spoonful to milk and flour mixture. This has to be done slowly. Frost cake.