(for the cake)

1 1/2 cups unsalted butter, softened

2 cups granulated sugar

5 large eggs

1 t distilled white vinegar

a t vanilla extract

3 cups all-purpose flour

1/3 cup unsweetened cocoa powder

1/2 t salt

1/4 t baking soda

1 cup whole buttermilk

1 oz. liquid red food coloring

(for the cream cheese filling)

8 oz. package cream cheese, softened

1/3 cup granulated sugar

1 large egg 

1 t vanilla extract

(for the topping)

1 cup confectioners' sugar

2 T heavy whipping cream

[how to make]

(for the cake)

*Preheat oven to 325 degrees.

*Spray a 12 to 15 cup Bundt pan with baking spray with flour.

*In a large bowl, beat butter and granulated sugar with mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl.

*Add eggs, one at t time, beating well after each addition.

+Beat in vinegar and vanilla.

*In a medium bowl, combine flour, cocoa, salt, and baking soda.

*Reduce mixer speed to low.

Gradually add flour mixture to butter mixture alternately with buttermilk, beginning and ending with flour mixture, beating just until combined after each addition.

+Stir in food coloring. *Spoon half of batter into prepared pan.

*Top with cream cheese filling.

*Spoon remaining batter over filling.

*Bake until a wooden pick inserted near center comes out clean, 1 hour and 10 minutes to 1hour and 15 minutes.

*Let cool in pan for 10 minutes.

*Remove from pan, and let cool completely on a wire rack.

(for the cream cheese filling)

*In a small bowl, beat cream cheese and sugar with a mixer at medium speed until smooth.

*Add egg and vanilla, beating until combined.

(for the topping)

*In a small bowl, whisk together confectioners' sugar and cream until smooth.

*Drizzle over cooled cake, and sprinkle with cake crumbles, if desired.

*Cover and refrigerate for up to 3 days.

-makes 10-

Note: I found this recipe in "Ultimate Pound Cake" by Phyllis Hoffman Delano. I reduced the sugar amount from originally 3 cups to 2 cups.

Labels: pound cake recipe, Red Velvet Cake recipe