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
• 12 ounces cream cheese, softened
• 3/4 cup butter, softened
• 5-2/3 cups confectioners' sugar
• 4-1/2 teaspoons vanilla extract

1. In a large bowl, cream shortening and sugar until light fluffy. Add eggs, one at a time, beating well after each addition. Beat in the food coloring, vinegar, butter flavoring and vanilla. Combine the flour, cocoa, baking soda and salt; add to creamed mixture alternately with buttermilk, beating well after each addition.
2. Pour into three greased and floured 9-in. round baking pans. Bake at 350u0b0 for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely.
3. In a large bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.

shortening, sugar, eggs, red food coloring, white vinegar, butter, vanilla, cake flour, baking cocoa, baking soda, salt, buttermilk, cream cheese, butter, sugar, vanilla

Taken from www.tasteofhome.com/recipes/classic-red-velvet-cake/ (may not work)