From the Modern Family Cookbook
Red because the cocoa/chocolate in vintage cookbook times gave a red sort of look. This is your traditional Red Velvet Cake without the red food coloring added in modern times. You can add 3-5 tablespoons of red food coloring if you want it red.
2 cups cake flour
1 teaspoon soda
¼ teaspoon salt
1½ to 2 squares baking chocolate
½ cup soft butter or shortening
1½ cups sugar
2 eggs, beaten
1 teaspoon vanilla
½ cup thick buttermilk
½ cup boiling water

Sift flour, measure and resift 3 times with soda and salt. Melt chocolate over hot water; cool. Cream butter until soft and smoot, then add sugar and blend thoroughly. Add beaten eggs and beat until smooth and fluffy. Stir in vanilla. Mix in cooled chocolate. Combine buttermilk and water. Add flour and liquid alternately in several portions, beginning and ending with flour and beating until smooth after each addition. Turn into two 8-inch cake pans, bottoms lined with waxed paper and buttered on the sides. Bake in a moderate oven (350° F.) 27 to 30 minutes or until cake springs back when lightly pressed with finger tips. Turn out onto cake racks and cool. When barely cool spread with any desired frosting. 10 servings. (Note: One-half cup cocoa may be substituted for the chocolate. Sift cocoa with flour soda and salt. Increase shortening to â…” cup, using half butter. Combine rest of ingredients in same way.)