Classic Red Velvet Cake

• 1/2 cup shortening
• 1-1/2 cups sugar
• 2 eggs
• 1 bottle (1 ounce) red food coloring
• 3 teaspoons white vinegar
• 1 teaspoon butter flavoring
• 1 teaspoon vanilla extract
• 2-1/2 cups cake flour
• 1/4 cup baking cocoa
• 1 teaspoon baking soda
• 1 teaspoon salt
• 1 cup buttermilk
• Frosting:
• 1 package (8 ounce) cream cheese, softened
• 1/2 cup butter, softened
• 3-3/4 cups confectioners' sugar
• 3 teaspoons vanilla extract

1. In a large mixing bowl, cream shortening and sugar. Add eggs, one at a time, beating well after each addition. Beat in food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk.
2. Pour batter into three greased and floured 9-in. round baking pans. Bake at 350 F. for 20-25 minutes or until a toothpick inserted near the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake. Yield: 12 servings.
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shortening, sugar, eggs, red food coloring, white vinegar, butter, vanilla, cake flour, baking cocoa, baking soda, salt, buttermilk, frosting, cream cheese, butter, sugar, vanilla

Taken from www.epicurious.com/recipes/member/views/classic-red-velvet-cake-50088144 (may not work)