Red Velvet Cake

Cream together:
1 ½ cups sugar
½ cup oleo
2 eggs

Sift:
2 cups flour
2 Tablespoons cocoa
1 tsp. Salt

Add to cream ingredients alternately with 1-cup buttermilk (1 cup 2T vinegar-set 2 min.)

Add:
2 oz. red food coloring (1 oz. bottle then fill with water for 2^nd oz.)
1 tsp. vanilla

Stir in by hand:
1 tsp. soda
sprinkler over the top of the bowl
1 Tablespoon vinegar
Fizzes- stir to blend

Put into greased 9x 13-cake pan. Bake 350 for 30-40 minutes. Let cool 10-12 minutes.

Take out of pan and put on Tupperware pan or other serving dish.

FROSTING:
Put water in the bottom of a double boiler:
Cook in top of double boiler.
1/4-cup flour
1-cup milk

Stir constantly until thick and creamy. Take out and chill for at least 20 minutes in the refrigerator. Use wooden spoon to stir.

Cream well:
½ cup of Crisco
1-cup sugar
2 tsp. vanilla

Add chilled mixture. Beat until fluffy. May look a little grainy.

Spread on the cake and in between layers and then sprinkle the top with coconut.