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People's Network Today Show Host Al Roker Velvet Cake

The popular weatherman / host of NBC \ 's Today Show, Al Roker, is known for his love of cooking and delicious dishes. Now you can make your Red Velvet Cake for her family and friends.

S Al Roker \ 'Red Velvet Cake and frosting

CAKE:

1 / 2 cup solid vegetable shortening
2 cups sugar
3 large eggs
1 teaspoon vanilla extract
2 1 / 4 cups flour
1 / 2 cup unsweetened cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
1 tablespoon cider vinegar
1 to 4 tablespoons red dye

Position oven rack in center of oven and preheat oven to 350 degrees. Butter two 9 throughout inch cake pans and dust with flour. Set aside.

Using an electric mixer, beat butter and sugar until fluffy, at least 3 minutes. Add eggs, one at a time, to cream mixture, beating well after each egg. Beat in the vanilla.

In a small bowl, combine the flour, cocoa powder, baking soda and salt.

In another bowl, combine the milk, vinegar and food coloring. Gradually mix the dry ingredients to egg mixture, alternating with the mixture of butter until all ingredients are incorporated and mixture is smooth. Do not overmix. Using a rubber spatula, scrape the dough evenly into the prepared pans. Bake for about 35 minutes until cake just begins to pull away from the walls of the kitchen and a knife inserted in center comes out clean. Remove from oven and cool on wire racks 15 minutes. Run a knife around the edge of the pots and remove the cakes from the shelves, racks investing in them. Turn right and let cool completely.

The cakes can be stored, well wrapped, at room temperature for up to two days or frozen for up to two months. If frozen, thaw at room temperature prior to freezing.

Frosting:

3 tablespoons flour
Pinch of salt
1 cup whole milk
2 sticks butter unsalted, softened
1 cup sugar
1 teaspoon vanilla extract

In a small saucepan, combine the flour, salt, and a few tablespoons milk and stir until smooth. Set the saucepan over low heat and add the remaining milk. Cook, stirring, until mixture thickens to consistency of gravy, about 5 minutes. Remove from heat and let cool to room temperature. Using an electric mixer, beat butter, sugar and vanilla in a minute or until smooth. Scrape the cooled flour mixture into the butter mixture and beat at high speed for about three minutes, until meringue is the consistency of whipped cream. (Icing can be covered and refrigerated for up to 2 days, let stand at room temperature for about 15 minutes to reach a spreadable consistency.) Frost sides and top of the cake.

Cake shop, covered, at room temperature for up to 24 hours. It can be stored in the freezer, well wrapped, for about a month. Thaw before serving

Enjoy!

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