Ingredients:
1/2 C. oil
1 1/2 c. sugar
2 eggs
2 oz. red food coloring
2 Tbsp. cocoa
1 c. buttermilk
2 1/4 c. flour
1 tsp. salt
1 tsp. vanilla extract
1 tsp. baking soda
FROSTING:
3 tbsp. flour
1 c. milk
1 c. sugar
1 tsp. vanilla
1 c. butter

Preparation:

1. Preheat oven to 175 C (350 F).

 

2. Cream sugar, eggs, and oil. Make a paste of food coloring and cocoa. Add to mixture; add flour, baking soda, salt, buttermilk and vanilla. Fold in vinegar.

 

 

 

3. Pour equally into three greased and floured 8″ cake pans. Bake until a cake tester inserted into the middle comes out clean, about 30 minutes. Cool completely.

 

4. FROSTING: Cook flour and milk until thick. Chill in refrigerator. Cream sugar, butter and vanilla until fluffy. Add to first mixture.

 

5. Put first cake on plate and cover with a layer of icing. Repeat with remaining layers.