1/2 c butter
2 c. sugar
2 1/2 c. all-purpose flour
4 tbsp. cocoa
1 tsp. vanilla
1/4 tsp. salt
1/2 c. shortening
4 eggs
1 tsp. baking soda
1 c. buttermilk, divided
4 tbsp. red food coloring

Preheat oven to 350 degrees. Grease and flour 3 (9 inch) cake pans. Cream butter, shortening and sugar. Add the eggs one at a time. Combine flour, soda, salt and cocoa. Then gradually add the vanilla and the food coloring. Blend well. Pour into pans and bake 25-30 minutes. Cool and frost.

FROSTING:

1 (16 oz.) box confectioners sugar
1 c. butter, softened
1 tsp. vanilla
4 tbsp. whipping cream
1/2 c. shredded coconut (optional)
Red food coloring

Blend confectioners sugar, butter, vanilla, and cream with mixer until smooth and fluffy. Additional cream may be needed to achieve fluffy consistency. Frost layers and assemble. Tint coconut with red food coloring and sprinkle over top.

NOTE: Sides of this cake are NOT to be frosted.