Instructions: Preparation Time: 2:30

PREHEAT OVEN TO 350F. Grease and flour two 9" round cake pans

Combine cocoa and food coloring into a paste; set aside. Cream together sugar and Crisco. Add eggs one at a time to sugar and beat well. Add red paste to sugar mixture and beat well. Mix vanilla into sugar mixture. In separate bowl, combine sifted cake flour and salt; add gradually to sugar mixture. Add buttermilk to batter. In small bowl or ramekin, combine baking soda and vinegar; while foaming, pour into batter.

Pour batter into prepared pans; bake 35 minutes. Let cool in pan 10 minute on wire rack; then remove from pan and let cool completely on wire rack before icing.

ICING: Cook flour and milk until thick and cool. Cream sugar, Crisco, and margarine together; add to flour/milk paste. Add vanilla and beat thoroughly. Frost cake; shave or grate chocolate on top of iced cake, and keep cake refrigerated until served.

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