Red Velvet Pound Cake Recipe



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.


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