Step by step method

1. Preheat oven to 180°C. Generously grease and flour three 20cm round layer cake tins or two 22cm cake tins.
2. Cream Stork Bake Margarine and sugar until light and fluffy. Add eggs and beat for 1 minute. Beat in vanilla until blended.
3. Combine cocoa, food colouring, and 2 tbsp water; beat into the egg creamed mixture.
4. Combine flour and salt.
5. Alternate adding flour and buttermilk/yoghurt mixtures to the batter, beating on low to medium speed.
6. Add the baking powder to the cake batter. Spoon batter evenly into the cake tins; bake at 180°C for 22 - 28 minutes.
7. Cool on cake racks. Remove from tins and frost tops and sides.
8. In a saucepan, whisk together the 1/3 cup flour and milk and cook, stirring, until thickened; cool in the refrigerator.
9. Beat Stork Bake, sugar and vanilla with mixer. Add flour and milk mixture a little at a time (make ahead of cake so that it has plenty of time to cool).
10. Beat well, adding milk or cream as needed. Frost layers, sides, and top of cake.