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

Cream butter and sugar well. Add sugar and eggs, one at a time, beating well after each. Add coloring and cocoa. Sift flour and salt together and add with buttermilk and vanilla. Do not beat in the soda and vinegar. Sprinkle soda, then pour on vinegar and stir until thoroughly blended. Bake in 3 (9 inch) round pans at 350 degrees for 25-30 minutes.

WHIPPED CREAM FROSTING:

1 c. milk
4 tbsp. flour
1 c. sugar
2 sticks butter
1 tsp. vanilla

Cook milk and flour in top of double boiler and set aside to get cold. Beat butter and sugar for 8 minutes. Add vanilla and beat 4 minutes more. Add flour and milk mixture and beat 4 minutes more. Frost in between layers of Red Velvet Cake and around top and sides. Refrigerate. This cake freezes well.