Red Velvet Cake

Cake 1 1/2 C shortening 1 1/2 C sugar 2 eggs 2 oz. liquid red food color 2 T cocoa 1 C buttermilk 1 tsp. salt 1 tsp. baking soda 1 tsp. distilled white vinegar 1 tsp. vanilla extract 1 tsp. butter flavored extract 2 1/2 C flour Icing 1 C butter 1 C granulated sugar 1 C milk or half and half 1 tsp. vanilla extract 3 T flour

Preheat oven to 350° F. Grease and flour two 8" - 9" round cake pans. Mix dry ingredients together, set aside. Cream shortening and sugar until fluffy. Add eggs and beat until well blended. Make a paste out of the cocoa and food color and a few drops of water (if necessary) and add to the shortening mix. Mix together buttermilk, vinegar and extracts. Alternating adding buttermilk mixture and dry ingredients, beating after each adding until well mixed. Divide mixture between the prepared cake pans and bake for about 30 minutes or until a cake tester comes out clean. Remove from oven and cool completely on wire racks before frosting. Icing Cook flour and milk in a small saucepan over low heat until thick. Set aside and cool. Cream sugar, butter and vanilla, then beat until fluffy. Beat in cooled milk mixture and beat until whipped cream consistency. Put first cake on plate and cover with a layer of icing, top with second layer and cover sides and top with icing.