Red Velvet Pound Cake By Rose Recipes

RED VELVET POUND CAKE

Steps:

• Preheat oven to 325°. Grease and flour a 10-in. fluted tube pan., In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 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 refrigerator.

RED VELVET POUND CAKE

Steps:

• Preheat oven to 325 degrees. Lightly brush a 9-by-5-inch loaf pan with butter; dust with cocoa powder, tapping out excess. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• With an electric mixer on high speed, beat butter and granulated sugar until pale and fluffy, about 4 minutes. Scrape down sides of bowl. Reduce speed to medium; add eggs, one at a time, beating thoroughly after each addition and scraping down bowl as needed. Beat in 1/2 teaspoon vanilla and vinegar. Reduce speed to low; add flour mixture in 3 batches, alternating with buttermilk and starting and ending with flour mixture, until just combined. Add food coloring; beat until fully incorporated.
• Pour batter into prepared pan. Tap pan on counter; smooth top with an offset spatula. Bake until a tester inserted in center comes out clean, about 1 hour 20 minutes, tenting with foil if browning too quickly. Transfer pan to a wire rack and let cool 15 minutes, then turn cake out of pan onto rack and let cool completely. Cake can be stored, wrapped in plastic, at room temperature up to 2 days.
• When ready to serve, beat cream cheese with confectioners' sugar and remaining 1/4 teaspoon vanilla extract until smooth. Spread with a spatula over top of cake. Slice and serve.

RED VELVET POUND CAKE BY ROSE

Steps:

• Using a 10 inch tube pan, prepare:grease and flour set aside. Preheat oven 325.
• Cake: In mixing bowl combine, butter, shortening and sugar and cream until light and fluffy. Add eggs one at a time beating after each addition. Stir in the food coloring and vanilla. Stir together in seperate bowl flour and salt; add this to the creamed mixture alternately with the milk, beating well. Pour batter into prepared pan. Bake 1 hour 20 minutes, check for doneness. Cool cake in pan at least 15 minutes, turn out onto rack to cool completely.
• I just use a confectioners sugar drizzle with milk and vanilla. I don't frost the whole cake but I'm sure it would be great. To me it wouldn't be a pound cake frosting the whole thing. Do what your taste calls for, have fun with it. Enjoy