CAKE:

1/2 c. butter, softened
1 1/2 c. sugar
2 eggs, separated
2 oz. red food coloring
1 tbsp. cocoa
1 tsp. vanilla
1 tsp. salt
1 c. buttermilk
2 1/4 c. sifted cake flour
1 tsp. white vinegar
1 tsp. baking soda

ICING:

1 tbsp. flour
1 c. whole milk
1/2 c. butter, softened
1 c. plus powdered sugar, sifted
1 tsp. vanilla

Preheat oven to 350 degrees. This recipe requires 4 (8 inch) cake pans. Cake: Cream 1/2 cup butter, softened, with 1 1/2 cups sugar. Add 2 egg yolks and beat until light. Add the following, red food coloring, cocoa, vanilla, salt, buttermilk and sifted cake flour. Beat till smooth. Makes a paste of vinegar and soda. Add to butter mixture. In separate bowl beat egg whites till stiff. Fold into cake batter. Divide batter into the 4 greased and floured cake pans. Bake at 350 degrees for 25 to 35 minutes (the layers are thin, so check if done after 20 minutes).

Frosting: Cook till very thick flour and milk. Stir constantly. Allow to cool completely. In small mixer bowl beat softened butter, then add the milk and flour mixture. Add sifted powdered sugar and vanilla. Beat until looks like whipping cream. This may require additional powdered sugar. When cake is cooled, frost. Use a small amount of frosting between layers. Then frost sides and top.