2 1/4 c. cake flour
1/2 c. butter
1 1/2 c. sugar
2 eggs
2 tbsp. cocoa (heaping)
1 c. buttermilk
1 tsp. vanilla
1 tsp. baking soda
1 tbsp. vinegar
2 oz. red cake coloring
1 tsp. salt

Cream sugar, butter and eggs. Make a paste of red coloring and cocoa, add to creamed mixture. Add buttermilk alternately with sifted flour and salt. Add vanilla. Add soda to vinegar, holding over batter as it foams, then add soda and vinegar mixture to batter, blending. Do not beat. Bake in 2 (9") round pans in 350 degree oven for 25 minutes. When cool, split each cake in two, frost between 3 layers with White Frosting.

WHITE FROSTING:

3 tbsp. flour
1 c. milk
1 c. butter
1 c. granulated sugar
1 tsp. vanilla

Cook flour and milk until very thick, stirring constantly. Cool. Cream sugar and butter, add vanilla. Add to first cooled mixture. Mix well. Frost sides and top of cake with chocolate frosting and sprinkle with sliced, toasted almonds. 1/2 c. butter 2 eggs

Melt chocolate over hot water. Cool slightly, add butter to chocolate and blend. Add egg, one at a time and beat until smooth.