1/2 cup vegetable shortening
1 1/2 cups granulated sugar
1 tsp salt
2 large eggs
1 tsp vanilla extract
1 tsp butter flavoring
1 1/2 oz. liquid red food coloring
3 tbsp unsweetened cocoa powder
2 1/2 cups cake flour, sifted
1 cup buttermilk
1 tbsp vinegar
1 tsp baking soda
Preheat oven to 350 degrees.
Grease and flour 3 9-inch cake pans; set aside.
In a large mixer bowl, cream together the shortening, sugar, salt, eggs, vanilla extract, and butter flavoring.
In a small bowl, make a paste of the red food coloring and the cocoa powder; add to the sugar mixture. Alternately add the four and the buttermilk, beginning and ending with the flour.
In a small bowl, mix the baking soda into the vinegar; add to the batter. Blend well. Divide the batter evenly between the three pans. Bake at 350 degrees for 20 to 25 minutes or until a wooden toothpick inserted in the center comes out clean.
Cool in pans for a couple of minutes. Gently remove to wire racks to cool completely. Fill and frost with the following Frosting:
3 tbsp flour
1/2 tsp salt
1 cup milk
1 cup vegetable shortening
1 cup sugar
2 tsp vanilla extract
1/4 tsp butter flavoring
In a medium saucepan, over medium-low heat, cook the flour, salt, and milk together until thick, stirring constantly. Allow to cool in pan.
Cream the shortening and sugar together very well! Add the vanilla extract and butter flavoring. Combine with the flour mixture and beat well. Use to fill and frost the Red Velvet Cake.