Red velvet pound cake with a classic tangy, lightly chocolate flavor and tender crumb!
This delicious red velvet pound cake is the perfect combination of flavors. Make sure the cake has cooled before icing it, and for extra crunch sprinkle some roasted pecans on top.
INSTRUCTIONS
+1 C. butter or margarine
+1/2 C. shortening
+3 C. sugar
+5 eggs
+2 tsp. vanilla
+1- 1 oz. bottle (2 T.) red food coloring
+3 C. all-purpose flour
+1/2 tsp. baking soda
+1/2 tsp. salt
+1/2 C. cocoa
+1 C. buttermilk
+Cream Cheese Frosting (below)
How to make it :
Cream butter, shortening, and sugar until light and fluffy. Beat in eggs one at a time, beating well after each addition. Mix in vanilla and food coloring. Sift together flour, soda, salt, and cocoa. Add to creamed mixture alternately with buttermilk. Pour into greased and floured 10-inch tube pan. Bake at 350 degrees for 1 hour or until cake tests done. Cool in pan 10 minutes. Invert onto serving plate. Spread with frosting, sprinkle with nuts if desired.Cream Cheese Frosting1- 8 oz. pkg. cream cheese softened1 stick butter1- 1 lb. box confectioner’s sugar1 tsp. vanilla