Ravishing Red Velvet Cake

Cake:
1/2 cup shortening
1-1/2 cups white sugar
2 eggs, at room temperature
1 tsp. butter extract
4 tbsp. red food coloring
2 tbsp. unsweetened cocoa powder
1 cup buttermilk, at room temperature
1 tsp. salt
2-1/2 cups sifted all-purpose flour
1 tbsp. white vinegar
1 tsp. baking soda
Cream Cheese Frosting:
1/2 cup butter or margarine, at room temperature
1 pkg. (8 oz.) cream cheese, at room temperature
4 cups confectioners' sugar, sifted
1 tsp. vanilla extract 

      Heat oven to 350ºF (175ºC).  Grease and flour 2 (9") pans.  Beat shortening and sugar until light and fluffy.  Add eggs, 1 at a time, mixing until fully incorporated.  Stir in butter flavoring.  Make a paste with food coloring and cocoa, add to shortening mixture.  Mix buttermilk, salt, baking soda and vinegar; add to batter, alternating with flour mixture.  Divide batter into prepared pans.  Bake until cake springs back when touched lightly with a finger, or toothpick comes out clean, 20 - 30 minutes.  Cook completely on wire rack. Cream Cheese Frosting:  Beat butter and cream cheese with an electric mixer until smooth.  Gradually beat in confectioners' sugar and 1 tsp. vanilla.  Mix until well blended.  Makes 12 servings.