1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. butter flavor
1 tbsp. vinegar
1 tsp. baking soda
3 tbsp. (level) cocoa
2 1/2 c. sifted cake flour OR 2 1/2 c. all-purpose sifted, less 5 tbsp.
1 c. buttermilk
1 tsp. salt
1 1/2 oz. bottle red color

Cream shortening, sugar, eggs, flavors. Make a paste of cocoa and food coloring; add to first mixture. Alternately add flour and buttermilk. Mix soda and vinegar in small bowl; add to batter. Blend well. Bake in three greased and floured 9 or 10 inch cake pans for 20-25 minutes at 350 degrees. Let cool completely. Cover with frosting.

FROSTING FOR RED VELVET CAKE:

3 tbsp. flour
1/2 tsp. salt
1 c. milk
1 c. shortening
1 c. sugar (granulated - not powdered)
2 tsp. vanilla
1/2 tsp. butter flavor

Cook milk, flour, salt until thick; stirring constantly. LET COOL. Cream shortening and sugar VERY WELL, add flavors. Combine with first mixture; beat well. (Ready to ice 3 layer Red Velvet Cake).