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

Cream butter then add sugar gradually, creaming until fluffy. Add eggs, one at a time, blending well after each addition. Beat until very light. Add red food coloring and vanilla and blend well. Combine buttermilk, water and vinegar then add to first mixture. Sift together cocoa, flour, salt and soda, add to liquid mixture using lowest speed on electric mixer. Pour into 2 (9") greased and floured cake pans (round).

Bake at 350 degrees for 25 minutes or until springs back at touch. Frost with butter cream frosting. Split layers if desired.

BUTTER CREAM FROSTING:

1 1/2 c. milk
6 tbsp. flour
1 1/2 c. butter
1 1/2 c. sugar
1 1/2 tsp. vanilla

Gradually add milk to flour to make a smooth paste. Cook on medium heat on electric range to thicken to pudding consistency, stirring to prevent lumping. Remove from heat and stir constantly until cool. Cream butter, sugar and vanilla until fluffy. Add cooled flour and milk mixture and beat on medium speed of electric mixer for about 10 minutes. Be sure to beat for 10 minutes. This icing keeps well in a covered dish in the refrigerator.