1/2 c. butter
1 1/2 c. sugar
2 oz. red food coloring (or 1 oz. water & 1 oz. coloring)
2 eggs
1 tsp. vanilla
1 tsp. baking soda
2 c. plain flour
1 tbsp. cocoa
1 tsp. salt
1 c. buttermilk
1 tbsp. vinegar

Cream butter and sugar; add food coloring and eggs. Beat. Add vanilla; beat. Sift flour, cocoa and salt together 3 times. Add dry ingredients alternately with buttermilk. Beat until smooth. Mix vinegar with soda. Fold (DO NOT BEAT) into batter. Pour into 2 greased and floured cake pans. Bake 30 minutes at 350 degrees.

ICING:

1 c. milk
1 tsp. vanilla
1 c. sugar
1 c. butter
3 tbsp. flour
1 c. finely chopped nuts

Mix flour and milk in a pan, make sure no lumps. Place over medium heat. Stir constantly until mixture boils and thickens. Cook until it will not thicken any more, it will be sticky. Remove from heat and cool in a bowl of ice. Cream butter and sugar until fluffy; add flour mixture and beat. Add nuts and vanilla. Spread on cake.