Cream Cheese Red Velvet Pound Cake

Name: Cream Cheese Red Velvet Pound Cake
Prep time: 5 min
Cook time: 1 h
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1-8 oz cream cheese, room temperature; 2 stick butter, softened; 6 eggs; 3 c sugar; 2 c all purpose flour; 1 c self rising flour; 1-1oz. bottle red food coloring; 3 Tbsp cocoa; 1 tsp instant coffee granuales(optional); CREAM CHEESE FROSTING; 1-8oz cream cheese, room temperature; 1 stick margarine, softened; 4 c confectioners' sugar; 1 1/2 c chopped pecans(optional)

By Nelda Carnley
@BamaNama

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.

Rating:

★★★★★ 3 votes5

Comments:

7 Comments

Prep:

5 Min

Cook:

1 Hr

Method:

Bake

Ingredients

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1-8 oz

cream cheese, room temperature
2 stick

butter, softened
6

eggs
3 c

sugar
2 c

all purpose flour
1 c

self rising flour
1-1oz. bottle

red food coloring
3 Tbsp

cocoa
1 tsp

instant coffee granuales(optional)
CREAM CHEESE FROSTING
1-8oz

cream cheese, room temperature
1 stick

margarine, softened
4 c

confectioners' sugar
1 1/2 c

chopped pecans(optional)

How to Make Cream Cheese Red Velvet Pound Cake

Step-by-Step

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.

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