Mix vinegar and soda in a small cup; set aside.
Cream sugar and shortening until fluffy. Add eggs, beat well. Make a paste of the cocoa by adding a little red food coloring. Add to the creamed mixture along with the remainder of the coloring. Add flour, which has been sifted with the salt, alternately with buttermilk to the creamed mixture. Add vanilla. Add vinegar and soda mixture, beat well. Pour into two lightly greased and floured pans. Bake at 350 for about 30 minutes, cool on racks. Ice when cool.
1/2 C. butter or margarine, softened
8 oz. cream cheese, softened
1 lb. confectioner's sugar
1 tsp. vanilla extract
1 C. chopped nuts
Cream together the butter and cream cheese. Add sugar and vanilla, beat well. Add nuts, frost cake.
Cake must be kept refrigerated.