Ingredients

• 0.5 cups shortening
• 1.5 cups white sugar
• 2 eggs
• 1 teaspoon vanilla extract
• 1 teaspoon butter flavored extract
• 3 tablespoons cocoa powder
• 0.5 ounces red food coloring
• 2.5 cups all-purpose flour
• 1 cup buttermilk
• 1 teaspoon salt
• 1 teaspoon baking soda
• 1 tablespoon distilled white vinegar
• 3 tablespoons all-purpose flour
• 0.5 teaspoons salt
• 1 cup milk
• 0.5 cups butter
• 1 cup white sugar
• 0.5 cups shortening
• 2 teaspoons vanilla extract
• 2 teaspoons butter flavored extract

Instructions

1. 1 Preheat an oven to 350 degrees F (175 degrees C). Grease and flour three 10 inch round pans.
2. 2 Cream 1/2 cup of shortening, 1 1/2 cups of white sugar, eggs, 1 teaspoon of vanilla extract, and 1 teaspoon of butter flavored extract in a large bowl. Make a paste of cocoa and food coloring in a small bowl and add to shortening mixture. Pour in 2 1/2 cups flour alternately with the buttermilk, mixing until just incorporated. Mix 1 teaspoon of salt, baking soda, and vinegar in a small bowl, and while fizzing fold into the batter; mixing just enough to evenly combine. Pour the batter into prepared pan.
3. 3 Bake in the preheated oven until a toothpick inserted into the center comes out clean, 20 to 25 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.
4. 4 To make frosting: Cook 3 tablespoons of flour, 1/2 teaspoon of salt, and milk in a skillet over low heat, stirring constantly, until thick. Let cool completely. Cream butter, 1 cup sugar, and 1/2 cup shortening in a separate bowl. Stir in 2 teaspoons each of vanilla extract and butter flavored extract. Then add flour mixture to bowl and cream together. Frost cooled cake.

Nutrition per serving