Red Velvet Pound Cake

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  • Total Time

    Prep: 30 min. Bake: 70 min. + cooling


  • Makes

    16 servings

  • Ingredients

  • 1 cup butter, softened
  • 1/2 cup shortening
  • 3 cups sugar
  • 6 large eggs, room temperature
  • 2 bottles (1 ounce each) red food coloring
  • 1 teaspoon lemon extract
  • 1 teaspoon vanilla extract
  • 3-1/4 cups all-purpose flour
  • 1 tablespoon baking cocoa
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 3/4 cup 2% milk
  • ICING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/4 cup butter or margarine, softened
  • 1/2 teaspoon vanilla extract
  • 3-3/4 cups confectioners’ sugar
  • 1/2 cup chopped pecans, toasted
  • Directions

  • Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan.
  • In a large bowl, cream butter and sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled). In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined.
  • Transfer to prepared pan. Bake until a toothpick inserted in center comes out clean, 70-75 minutes. Cool in pan 15 minutes before removing to a wire rack to cool completely.
  • For icing, in a large bowl, beat cream cheese and butter until creamy. Beat in vanilla. Gradually beat in confectioners’ sugar until smooth. Spread over cake; sprinkle with pecans. Store in the refrigerator.
  • Nutrition Facts

    1 slice: 639 calories, 30g fat (14g saturated fat), 123mg cholesterol, 281mg sodium, 87g carbohydrate (67g sugars, 1g fiber), 7g protein.
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