3 tbsp. cocoa
1 1/2 c. sugar
1/2 c. shortening
1 tsp. vanilla
1 c. buttermilk
1 tbsp. vinegar
1 1/2 tbsp. red coloring
1 1/2 tbsp. water
2 c. sifted cake flour
1 tsp. baking soda
2 eggs, separated
1/2 tsp. salt

Preheat oven to 350 degrees. Beat egg whites until stiff. Mix cocoa, coloring and water to make a paste. Cream shortening and sugar. Add egg yolks and beat. Add salt, vanilla and cocoa paste. Add flour and buttermilk alternately. In separate bowl combine soda and vinegar. While foaming add to batter. Fold in egg whites. Pour into two 8 inch prepared pans. Bake 30-35 minutes at 350 degrees.

FROSTING FOR RUBY RED CAKE:

7 1/2 tbsp. flour
3/4 c. milk
3 tsp. vanilla
1 1/2 c. granulated sugar
1 1/2 c. butter or 3/4 c. butter and 3/4 c. shortening

Mix flour, milk and vanilla. Heat over low heat to make a thick paste. Stir constantly. Cool. Cream shortening and sugar until no granules are present. Combine paste to creamed mixture until smooth and fluffy. Frost 2 layer cake.