Classic Red Velvet Cake

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.

Pour into three greased and floured 9-in. round baking pans. Bake at 350 degrees 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.

In a large mixing bowl, combine frosting ingredients; beat until smooth and creamy. Spread between layers and over top and sides of cake.