Recipe of the Month,
February, 2018

1/2 cup butter or vegetable shortening (Crisco)
1 1/2 cups sugar
2 eggs
¼ cup red food coloring
2 tablespoons cocoa powder
1 teaspoon vanilla extract
1 cup buttermilk
1 teaspoon salt
2 1/4 cups sifted flour
1 tablespoon white vinegar
1 teaspoon baking soda

Preheat your oven to 350°.  Mix shortening, sugar and eggs until
fluffy.  Combine food coloring and cocoa and add to the sugar
mixture.  Combine vanilla extract and buttermilk.  In a separate
bowl, combine salt and flour.  Add milk mixture and flour mixture
alternately to the sugar mixture, mixing well after each addition.  
Add vinegar and baking soda and mix well.  Pour batter into two
greased and floured 9 inch round cake pans.  Bake for 25-30 minutes,
or until a toothpick inserted into the middle of the cakes comes out
clean.  Set the pans onto a cooling rack for about 10 minutes.  
Remove cakes from the pans and put them back onto the rack to cool

While the cakes are cooling, make the frosting.

1 cup milk
5 tablespoons flour
½ cup butter or Crisco
1 cup sifted powdered sugar
1 teaspoon vanilla extract

Combine the milk and flour in a saucepan.  Cook, stirring until thick.  
Set aside to cool.  Combine butter or Crisco with the powdered sugar
and vanilla extract and mix until smooth.  Blend in the milk mixture, a
few tablespoons at a time and stir until well-blended and smooth.

Cut each of the cakes in half horizontally through the middle, so that
you have four thin round layers.  Lightly frost each layer and stack
the layers on top of each other.  Use the remaining frosting to cover
the entire cake.  Put the cake into the refrigerator and let it sit
for 2-3 hours before serving.