Cream Cheese Red Velvet Pound Cake
By
Nelda Carnley
@BamaNama
1
My daughter in law wanted me to cook a cream cheese pound cake but I wanted something a little different so I compromised and put 2 of my favorite cake recipes together and this is what I came up with. Turned out great. In the picture it has half with pecans and half without because some of my family doesn't eat pecans so this is how I usually do my cakes that calls for pecans.
Ingredients
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1-8 ozcream cheese, room temperature
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2 stickbutter, softened
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6eggs
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3 csugar
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2 call purpose flour
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1 cself rising flour
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1-1oz. bottlered food coloring
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3 Tbspcocoa
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1 tspinstant coffee granuales(optional)
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CREAM CHEESE FROSTING
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1-8ozcream cheese, room temperature
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1 stickmargarine, softened
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4 cconfectioners' sugar
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1 1/2 cchopped pecans(optional)
How to Make Cream Cheese Red Velvet Pound Cake
- Cream butter and cream cheese together. Add sugar, beat until creamy. Add eggs one at a time beating after each one. In another bowl whisk together both flours and cocoa, add flour mixture and red food coloring to sugar mixture. Mix well, scraping bowl. Pour into a well greased and floured tube pan. Bake at 320 degrees for 1 hour. Cool in pan for 10 minutes then turn on to rack and completely cool before frosting.
Cream Cheese Frosting:
Mix cream cheese and margarine, add sugar. Frost cake and pat pecans on top and sides of cake.
