cream cheese red velvet pound cake
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.
prep time
5 Min
cook time
1 Hr
method
Bake
yield
Ingredients
- 1-8 oz - cream cheese, room temperature
- 2 sticks butter, softened
- 6 - eggs
- 3 cups sugar
- 2 cups all purpose flour
- 1 cup self rising flour
- 1-1oz. bottle red food coloring
- 3 tablespoons cocoa
- 1 teaspoon instant coffee granuales(optional)
- CREAM CHEESE FROSTING
- 1-8oz - cream cheese, room temperature
- 1 stick margarine, softened
- 4 cups confectioners' sugar
- 1 1/2 cups chopped pecans(optional)
How To Make cream cheese red velvet pound cake
-
Step 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.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
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