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

Cream shortening, sugar, and eggs for 15 minutes. Make a paste of cocoa and coloring. Add to creamed mixture. Add dry ingredients alternately with buttermilk. Add soda to vinegar. Let it foam, then add to cake. Blend rather than beat. Bake 24-30 minutes at 350 degrees in 2 (8 inch) pans (greased and floured). Cool and split each layer into two.

FROSTING:

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

Cook flour and milk until thick, stirring constantly. Cool to room temperature. Cream sugar, butter, and vanilla until very fluffy. Add to milk and flour mixture. Blend until like whipped cream. Frost all 4 layers.