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

ICING:

3 tbsp. flour
1 c. butter
1 c. milk
1 tsp. baking soda
1 tsp. cider vinegar

Preheat oven to 350 degrees. Beat butter with sugar in large bowl of electric mixer until light and fluffy. Add eggs, one at a time. Stir the food coloring, vanilla and cocoa together to form a paste. Beat into the batter. Stir the salt into the buttermilk. Add to the batter in 3 parts, alternating with the flour. Stir the baking soda into the vinegar and add to batter. Pour batter into 2 greased and floured 9 inch round cake pans. Each cake layer may be cut in half horizontally to make 4 layers.

ICING: Slowly whisk the flour with milk in a saucepan until smooth. Cook, stirring frequently over medium heat until thick (5 minutes). Let cool. Beat butter with sugar until light and fluffy. Beat in vanilla. Slowly beat in the cooled milk mixture. Ice cake.