1/2 c. Crisco
2 c. flour
1 c. buttermilk
1/2 tsp. salt
1 oz. red cake coloring
2 eggs
1 1/2 c. sugar
1 heaping tbsp. cocoa
1 tsp. baking soda
1 tsp. vanilla
1 tbsp. white vinegar

Sift flour, cocoa, soda and salt three times. Set aside. Cream the sugar and Crisco thoroughly. Add cake coloring and vanilla and mix well. Add buttermilk, well beaten eggs and the flour mixture alternately to creamed sugar mix and beat thoroughly and constantly. FOLD in vinegar, do not mix. Bake 30 to 35 minutes at 350 degrees, usual test for doneness. CAKE MUST BE COMPLETELY COOL BEFORE FROSTING.

ICING:

1 stick softened butter
8 tbsp. Crisco
1 c. sugar
3 tbsp. flour
2/3 c. sweet milk
1 tsp. vanilla

HAVE ALL INGREDIENTS AT ROOM TEMPERATURE. Cream butter, add 1 tablespoon Crisco at a time, mixing well each time, until all 8 are used. Slowly add 1 cup sugar, creaming well, leaving no granules. Add 3 tablespoons flour alternately, mixing well. Add 2/3 cup sweet milk, 1 teaspoon vanilla beating constantly until smooth.