This was my Great-Grandmother's recipe, it is truly a velvety crumb cake. This recipe includes the old timey "flour icing". Decadent richness shared by generations in our family. I hope you will share for generations in your own families as well.
2In the bowl of a mixer, cream together the butter, eggs and sugar. In a separate small bowl, mix cocoa and food coloring into a paste. Add the paste to the butter mixture. Sift the cake flour, salt, and baking soda together. Add to the batter alternately with the buttermilk in 3 additions. Add the vanilla extract. Fold in the vinegar. Pour the batter into 2 greased 9-inch cake pans. Bake for 30 minutes or until an inserted cake tester comes out clean. Let cool on a cooling rack. Invert the cakes from the pans.
3* Cooked Flour Icing *
Make paste of flour and milk over heat. Let cool. Mix sugar, butter and vanilla. Cream until fluffy and then add the paste and mix at high speed until it looks like whipped cream.
4Frost the top of the first layer with icing and set the second layer on top. Frost the entire cake with remaining icing.