2 bottles red food coloring
1/2 c. shortening
2 eggs
1 tbsp. vinegar
1 tsp. salt
1 tsp. vanilla extract
3 tbsp. cocoa
1 1/2 c. sugar
1 tsp. baking soda
2 1/4 c. plain flour
1 c. buttermilk
1 tsp. almond extract

Mix cocoa and food coloring. Add shortening, sugar, and eggs, cream well. Sift together flour, and salt. Add dry ingredients alternately with buttermilk. Blend in vanilla and almond extract.

In small bowl stir soda into vinegar and add to first ingredients quickly. Bake in 2 (9 inch) cake pans, greased and floured, for 20 to 25 minutes at 350 degrees. Use sewing thread cut layer in half, makes 4 thin layers.

ICE CREAM FROSTING:

9 tbsp. plain flour
1 lb. butter
1 tsp. vanilla
2 c. milk
2 c. powdered sugar
1 tsp. almond flavoring

Blend flour and milk. Cook over low heat, stirring to prevent lumping. Cook until thick. Set aside to cool. (Real cool.) Cream butter in bowl. Beat for 4 minutes and add powdered sugar, beating again for 4 minutes. Then add cooled flour paste and extract. Beat 4 to 5 minutes. Spread on cool cake.