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Posted January 14, 2006 11:01 AM
Red Velvet Pound Cake Cake:
1 cup softened unsalted butter
1/2 cup shortening
3 cups sugar
7 eggs (room temp)
2 t. pure vanilla
1 bottle (1 oz.) red food coloring
3 cups cake flour (or White Lily all purpose)
1/4 t. salt
1 cup milk (room temp)
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheese
4 T. butter
1 t. vanilla extract
1 box (16 oz.) powdered sugar
1 to 2 T. milk
1/2 to 1 cup chopped pecans (toasted)
Preheat oven to 325 degrees.
Combine butter, shortening and sugar. Cream together until light and fluffy.
Add eggs, one at a time, beating well after each one.
Add vanilla and food coloring to mixture and mix well.
Combine flour and salt and add to creamed mixture, a little at a time, alternating between the flour and milk until all have been used.
Mix well after each addition.
Pour batter into a well-greased and floured tube cake pan.
Bake for 1 hour or until a toothpick comes out clean when inserted in the middle.
Remove from oven and allow cake to cool 15 minutes in the pan.
Cool completely on rack.
Invert onto plate before frosting.
To make cream cheese frosting:
Combine butter and cream cheese, blending until smooth.
Stir in vanilla, blending well.
Stir in confectioners' sugar and mix until creamy, adding milk until you get the consistency you desire.
Add pecans and stir well.
Spread on cooled cake.
Posted January 14, 2006 11:01 AM
Red Velvet Pound Cake Cake:
1 cup softened unsalted butter
1/2 cup shortening
3 cups sugar
7 eggs (room temp)
2 t. pure vanilla
1 bottle (1 oz.) red food coloring
3 cups cake flour (or White Lily all purpose)
1/4 t. salt
1 cup milk (room temp)
Cream Cheese Frosting:
2 pkgs. (3 oz. each) cream cheese
4 T. butter
1 t. vanilla extract
1 box (16 oz.) powdered sugar
1 to 2 T. milk
1/2 to 1 cup chopped pecans (toasted)
Preheat oven to 325 degrees.
Combine butter, shortening and sugar. Cream together until light and fluffy.
Add eggs, one at a time, beating well after each one.
Add vanilla and food coloring to mixture and mix well.
Combine flour and salt and add to creamed mixture, a little at a time, alternating between the flour and milk until all have been used.
Mix well after each addition.
Pour batter into a well-greased and floured tube cake pan.
Bake for 1 hour or until a toothpick comes out clean when inserted in the middle.
Remove from oven and allow cake to cool 15 minutes in the pan.
Cool completely on rack.
Invert onto plate before frosting.
To make cream cheese frosting:
Combine butter and cream cheese, blending until smooth.
Stir in vanilla, blending well.
Stir in confectioners' sugar and mix until creamy, adding milk until you get the consistency you desire.
Add pecans and stir well.
Spread on cooled cake.