Ingredients
The following ingredients have 12 Servings
- 1 cup butter (softened)
- 1/2 cup solid vegetable shortening
- 2 and ½ cups granulated sugar
- 6 large eggs (at room temperature)
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 3/4 cup whole milk
- 1 tablespoon vanilla extract
- 2 tablespoon unsweetened cocoa
- 1 tablespoon red food coloring
- 1 cup granulated sugar
- 1 and ½ teaspoon baking soda
- 1/2 cup buttermilk
- 1/2 cup butter
- 1 tablespoon light corn syrup
- 1 teaspoon vanilla extract
- 2 to 3 tablespoons whole milk
- 4 ounces cream cheese (at room temperature)
- 2 tablespoons butter (at room temperature)
- 1 and ½ cups confectioners' sugar (sifted)
- ¼ cup heavy cream (or whole milk (heavy cream is better))
- 1 teaspoon pure vanilla extract
Instruction
- Preheat oven to 325 degrees F.
- Grease and flour a 10-inch bundt pan or tube pan.
- Cream the butter and shortening until smooth.
- Gradually add sugar, beating until light and fluffy.
- Add the eggs, one at a time beating until just incorporated after each addition.
- Stir together the flour, baking powder, and salt.
- Add flour alternately with the milk beginning and ending with the flour.
- Stir in vanilla.
- Transfer half the mixture to another bowl.
- To one batch of batter, add cocoa and food coloring. Stir until combined.
- Evenly pour half of the vanilla pound cake batter into the prepared pan.
- Top that layer with half of the red velvet pound cake batter. Spread evenly.
- Repeat with remaining vanilla then red velvet batter. Smooth the top.
- Bake at 325 degrees F for 1 hour to 1 hour 10 minutes. The cake will be done when a wooden pick inserted in the thickest part comes out clean or with dry crumbs.
- Cool on a wire rack for 20 minutes before inverting the cake on serving tray.
- Cool cake completely.Bring
- When cooled, frost with Buttermilk Glaze.