1/2 c. shortening
1 1/2 c. sugar
2 eggs
1 tsp. vanilla
1 tsp. butter flavor
1 1/2 oz. red food color
3 tbsp. cocoa
2 1/2 c. sifted cake flour
1 c. buttermilk
1 tsp. salt
1 tbsp. vinegar
1 tsp. baking soda

Cream shortening, sugar, eggs, and flavors. Make a paste of cocoa and food coloring and add to first mixture. Alternately add flour and buttermilk. Mix soda and vinegar in a small bowl, add to batter and blend. Bake in three 9 or 10 inch pans for 20-25 minutes at 350 degrees. Let cool completely then frost.

FROSTING FOR RED VELVET CAKE:

3 tbsp. flour
1/2 tsp. salt
1 c. milk
1 c. shortening
1 c. sugar
2 tsp. vanilla
1/4 tsp. butter flavor

Cook milk, flour, salt until thick, stirring constantly. Let cool. Cream shortening and sugar very well and add flavors. Combine with first mixture, beat well.