Red
Velvet Pound Cake Recipe
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.
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
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.
