1 1/2 c. sugar
1 1/2 c. butter or shortening
2 eggs
2 oz. red coloring
1 tsp. vanilla
2 tsp. cocoa
1 tsp. salt
1 c. buttermilk
2 1/2 c. flour
1 tsp. baking soda
1 tsp. vinegar

Add vinegar to soda. Cream butter, sugar, and eggs. Make a paste out of red coloring and cocoa. Add paste to creamed butter, sugar, eggs. Add buttermilk with salt, alternately with flour to the mixture. Add vanilla. Lastly fold in the vinegar and soda. Beat as any other cake mixture. Bake at 350 degrees for 30 minutes in two 9-inch layer pans.

WALDORF FROSTING:

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

Cook flour and milk until thick, cool. Cream sugar, butter, vanilla until fluffy with an electric beater (as fluffy as you can make it). Blend creamed mixture into the cooled flour and milk. DON'T BEAT, JUST BLEND. Should be the consistency of cold oatmeal.