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Rich Red Velvet Pound Cake

List of Ingredients

1 cup softened butter or margarine
3 cups granulated white sugar
6 large eggs
2 teaspoons vanilla extract
1 oz. bottle red food coloring
3 cups cake flour
1/4 teaspoon salt
1 Tablespoon cocoa powder
1 teaspoon baking soda
1 Tablespoon cider vinegar
1 cup buttermilk
cream cheese frosting (recipe follows)

Lightly grease and flour a 10" tube or bundt cake pan; set aside.

In a large mixing bowl, cream together the butter or margarine with the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the red food coloring; set aside.

In another bowl, sift together the flour, salt and cocoa powder. Dissolve the baking soda and the cider vinegar into the buttermilk. Stir the flour mixture alternately with the buttermilk to the creamed mixture, beginning and ending with the flour. Pour batter into prepared pan. Bake at 325F for 1 hour 20 minutes or until toothpick comes out clean when inserted into cake. Cool cake in pan for 10 minutes; remove cake from pan and allow the cake to cool completely on a wire rack before frosting.

Cream Cheese Frosting

Ingredients:

1/2 cup softened butter or margarine
8 oz. package softened cream cheese
1 teaspoon vanilla extract
1 pound box sifted powdered sugar
1-2 Tablespoons milk

Cream butter and cream cheese together until smooth. Stir in vanilla extract. Mix well. Add powdered sugar and beat until creamy, adding as much milk as necessary to make frosting the spreading consistency you desire.

16 pieces



Recipe