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
- 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)
- 1-8oz
- cream cheese, room temperature
- 1 stick
- margarine, softened
- 4 c
- confectioners' sugar
- 1 1/2 c
- chopped pecans(optional)
CREAM CHEESE FROSTING
How to Make Cream Cheese Red Velvet Pound Cake
- 1Cream 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.
