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Red Velvet Cake with Buttercream Frosting

1/2 cup shortening
1 1/2 cups white sugar
2 eggs
2 tablespoons cocoa
4 tablespoons red food coloring
1 teaspoon salt
1 teaspoon vanilla extract
1 cup buttermilk
2 1/2 cups sifted all-purpose flour
1 1/2 teaspoons baking soda
1 tablespoon distilled white vinegar
5 tablespoons all-purpose flour
1 cup milk
1 cup white sugar
1 cup butter
1 teaspoon vanilla extract

1 cup unsalted butter
1/2 cup shortening
2 cups confectioners' sugar
1 teaspoon vanilla extract
1/4 teaspoon butter flavored extract
1/2 cup heavy whipping cream
4 tablespoons all-purpose flour

Grease two 9 inch round pans. Preheat oven to 350 degrees F (175
degrees C). Cream shortening and 1 1/2 cups sugar. Add eggs and
beat well. Make a paste of cocoa and red food coloring. Add to
creamed mixture. Mix salt, 1 teaspoon vanilla and buttermilk
together. Alternating between the two, add the flour with the milk
mixture to the creamed mixture. Mix soda and vinegar and gently
fold (don't use mixer) soda and vinegar mixture into cake. Transfer
to prepared pans and bake for 30 minutes. Remove from oven and
let cake cool then carefully remove from pans, then let cool
completely before frosting.

Mix heavy cream and flour in a small bowl. Heat the mixture in
the microwave for 45 seconds on high. Set aside to cool. In a
mixing bowl, combine butter, shortening, confectioner's sugar,
vanilla extract and butter extract. Using and electric mixer, beat
on low until combined. Then beat on medium speed for 6-8 minutes.
4 Next add the heavy cream mixture, and beat on medium speed for
another 10 minutes. ( Mixture appears watery at first, but will
become fluffy.)

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