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

Cream shortening, add sugar and cream until light and fluffy. Add eggs, one at a time, beating vigorously after each addition. Add flavors. Make a paste of cocoa and food coloring and blend in. Sift flour and salt together and add alternately with buttermilk. Beat after each addition. Mix soda and vinegar and add to cake mixture. Bake in 3 greased and floured (8 inch pans) for 20-25 minutes at 350 degrees or until cake tester comes out clean. Cool 10 minutes in pans. Cool completely before frosting.

FROSTING:

1 c. sugar
1 c. shortening
3 tbsp. flour
1 c. milk

Beat sugar and shortening together well until smooth. Cook flour and milk until thickened and comes to boil; cool completely.

When cool add to creamed mixture and beat well. Add 1 teaspoon vanilla and 1 teaspoon butter flavor, beat well then spread on cake.