1/2 c. Crisco oil
1 1/2 c. sugar
2 eggs
1 c. buttermilk
1 tbsp. cocoa
1 tsp. salt
1 tbsp. vinegar
1 tsp. vanilla
2 or 3 oz. red food coloring
2 c. flour
1 tsp. baking soda

Cream Crisco and sugar together and add eggs, vanilla and food coloring. Sift cocoa and salt 3 times. Add dry ingredients alternating with the milk. Beat until smooth. Mix vinegar and soda, fold into batter. DO NOT BEAT. Bake in greased and floured layer pan (large) at 350 degrees for 25 minutes.

SPANISH CREAM FROSTING:

4 tbsp. flour
1 c. water (stir)

Bring flour and water mixture to a boil then freezer chill.

6 tbsp. Crisco
1 c. granulated sugar
1 stick butter
2 tsp. vanilla

Blend in flour-water mixture.