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

Cream butter and sugar. Add eggs and beat until fluffy. Add cocoa and red food color to mixture. Stir together salt and flour and add to mixture alternately with milk. Add soda, vinegar and vanilla. Pour into greased and floured cake pans and bake at 325°F for approximately 25 minutes or until toothpick comes out clean.

Makes 3 layers.

Frosting:

2 c. water
6 tsp. flour
3 sticks butter
3 c. sugar
2 c. coconut
2 c. chopped pecans

Cook water and flour until thick. Set aside to cool. When completely cool, add butter and sugar to mixture. Beat until consistency of whipped cream. Add coconut and nuts. Spread between layers, top and sides of cake.