1 tbsp. vinegar
2 (1 oz.) bottles red food coloring
1 tbsp. cocoa
1 c. butter (1/2 lb.)
2 c. sugar
2 1/2 c. cake flour
2 eggs
1 tsp. vanilla
1/4 tsp. salt
1 1/2 tsp. baking soda
1 c. buttermilk

Cream sugar and butter. Add eggs and beat until fluffy. Make a paste of cocoa and vinegar. Add this to butter mixture. Sift soda, salt and flour together. Add to mixture. Then add buttermilk, vanilla and coloring. Bake at 350 degrees for 25 to 30 minutes. Do not remove cake from pans until cool. Makes 3 layers.

RED VELVET CAKE ICING:

1 can coconut (fresh or frozen)
3 tbsp. flour
1 c. sweet milk
1 c. butter (1/2 lb.)
1 tsp. vanilla
1 c. sugar
1 c. chopped nuts

Cook milk and flour until thick. Set aside to cool. Mix sugar and butter. Beat with electric mixer until creamy. When milk and flour mixture is cool, add butter and sugar mixture. Keep beating until like whipped cream. Then add nuts, vanilla and coconut. Spread on layers and sides.