1 c. Crisco
1 1/2 c. sugar
2 lg. eggs
2 1/4 c. Gold Medal plain flour, sifted 5 times
1 c. buttermilk
1 tsp. vanilla
2 oz. red food coloring
1 tsp. salt
2 tbsp. cocoa
1 tbsp. vinegar
1 tsp. baking soda

Cream sugar and Crisco until fluffy. Add eggs, one at a time, beating well after each addition. Add vanilla to buttermilk, and add alternately with flour. Make a paste of coloring and cocoa; add to batter. Add salt. Dissolve soda in vinegar, and add to batter. Divide batter between 2 (9 inch) cake pans that are 1 5/8 inches deep. Bake at 325-350 degrees. When completely cool, split each layer with a thread making 4 layers.

FROSTING:

2 c. sugar
1 tsp. vanilla
6 heaping tbsp. flour
2 c. milk
2 sticks butter
1 stick butter

Cook flour and milk in double boiler until thick, stirring constantly. Cool. Cream butter and butter then add sugar. Cream until light and fluffy (changes color). Add vanilla. Blend cooked mixture with creamed mixture.