red velvet pound cake
You gussed it...another recipe from my church cookbook. Thank you, Melissa, for submitting this recipe.
prep time
cook time
1 Hr 30 Min
method
Bake
yield
Ingredients
- 1/2 cup crisco shortening
- 2 sticks butter, softened
- 3 cups sugar
- 5 medium eggs
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 bottle red food coloring
- 3 cups all purpose flour
- 1/4 teaspoon baking powder
- 1 cup buttermilk
- ICING:
- 1/2 stick butter, softened
- 4 ounces cream cheese
- 8 ounces powdered sugar
- 1/2 teaspoon vanilla extract
How To Make red velvet pound cake
-
Step 1CAKE: Preheat oven to 300. Grease 10" tube pan with crisco and then sprinkle with sugar or flour to coat or spray with Baker's Joy. I actually like using Wilton Cake Release. Sift flour & baking powder together and set aside. -
Step 2Cream crisco, butter and sugar. Add eggs, one at a time, mixing well after each addition. Add cocoa, vanilla, salt & food coloring. Mix well.
-
Step 3Now to that add alternately the flour mixture and milk, beginning and ending with the flour mixture and combine well.
-
Step 4Pour into prepared tube pan and bake at 300 for approximately 90 minutes. Cool completely before icing cake.
-
Step 5ICING: With mixer, cream together the butter and cream cheese. Slowly add the powdered sugar then the vanilla. Cream until smooth. Ice cooled cake. Just double the recipe if you like more icing.
- 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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