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1 stick butter
1 1/2 c. sugar
3 eggs
1 tsp. vanilla
2 oz. red food coloring
1 Tbsp. cocoa
1 tsp. vinegar
1 tsp. baking soda
2 1/2 c. flour
1 c. buttermilk
1 pkg. Instant Vanilla pudding

3 Tbsp. flour
1 1/2 c. milk
1 1/2 c. sugar
1 1/2 tsp. vanilla
3 sticks butter

NOTE: Make paste of cocoa and vinegar. Put in last.

Cream shortening, sugar and eggs. Mix coloring in cocoa to a
thin paste and add or mix together. Add flour and milk
alternately to mixture. Add vanilla. Dissolve soda in vinegar.
Fold do not beat mixture. Bake in 8 inch round greased and
floured pans at 350 degrees for 30 - 35 minutes.

FROSTING: Mix 3 Tbsp. flour, 1 1/2 c. milk. Make white
sauce. Cool completely. Beat in 1 1/2 cup sugar, 1 1/2 tsp.
vanilla, 3 sticks of butter.

NOTE: Takes a lot of beating. Will be like whipped cream
after 5 minutes.

This recipe is from an actual cookbook printed by Fundcraft Publishing!

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