Ingredients
The following ingredients have 4 Servings
- 1 cup butter, (softened)
- 1/2 cup shortening
- 2 1/2 cups sugar
- 6 large eggs, (room temperature)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon unsweetened cocoa powder
- 1 tablespoon liquid red food coloring
- 2 1/2 cups powdered sugar
- 3 tablespoons milk
- 1 teaspoon vanilla extract
Instruction
- Preheat oven to 325 degrees. Using a stand mixer with the paddle attachment, beat the butter and shortening at medium speed until creamy. Gradually add the sugar and beat until light and fluffy.
- Add eggs 1 at a time, beating just until each one is incorporated.
- Stir together flour, baking powder, and salt.
- Add flour mixture to butter mixture alternating with milk, beginning and ending with flour.
- Stir in vanilla.
- Measure out 2 1/2 cups of batter and transfer to a medium bowl. Stir in cocoa powder and red food coloring.
- Grease and flour a 10-inch Bundt pan or spray with baking spray. Spoon enough uncolored batter into the Bundt pan to just cover the bottom of the pan.
- Spoon about half of the red batter into the bundt pan.
- Spoon about half the remaining uncolored batter into the pan followed by the rest of the red batter. Finish off with the remaining uncolored batter.
- Bake for 60 to 65 minutes, or until a toothpick inserted in the center comes out clean. Cool in pan for 10 minutes and then invert onto a cake stand or serving platter. Cool completely before glazing.
- To make glaze, whisk together all ingredients in a bowl. Add a touch more milk if too thick. Drizzle on top of cake.
