CAKE:

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

ICING:

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

Cream butter and sugar, beat in eggs. Add small amount of coloring to cocoa to make a paste, then add rest of coloring and put into shortening mixture. Add buttermilk alternately with flour and salt, starting with flour and ending with flour. Add vanilla. Lastly, combine vinegar and soda and when foamy. Fold into cake mixture. Bake in two 8 or 9-inch floured and greased or wax paper on bottom of pan for 30 minutes at 350 degrees.

ICING: Cook milk and flour until thick. Let cool. Cream softened butter and sugar. Add vanilla. Add the cooked mixture and beat well until fluffy. If the frosting will not fluff up, put bowl in refrigerator for a few minutes until the butter cools and thickens a bit.

Put icing between split layers and frost the top, leaving the side of the red cake exposed. Refrigerate.

NOTE: The frosting makes the cake. Be sure you beat the frosting a long time, so it is real fluffy.