Shelly's Recipe

RED VELVET POUND CAKE - Paula Deen

Category: Cakes

1 1/2 cups unsalted butter, at room temperature
3 cups sugar
5 large eggs
3 cups flour
1/3 cup unsweetened cocoa powder
1/4 tsp baking soda
1/2 tsp salt
1/2 cup buttermilk
1/2 cup sour cream
1 (1 oz) bottle red food coloring
1 tsp distilled white vinegar
1 tsp vanilla extract

Cream Cheese Glaze (recipe follows)

Preheat oven to 325. Grease and flour a 12 cup Bundt pan. I used minis…makes about 12 of those.
Cream together the butter and sugar until fluffy, about 3 minutes. Add eggs, one at a time, scraping down after each addition. In a medium bowl, combine flour, cocoa, salt, and baking soda.

In a small bowl, combine buttermilk, sour cream, food coloring, vinegar, and vanilla. Gradually add flour to the butter mixture, alternately with the buttermilk mixture, beginning and ending with flour mixture. Spoon batter into prepared pan(s), and bake for 50-60 minutes (30-40 for the smaller). Bake until a wooden pick inserted in the center comes out clean. Let cool for 10 minutes. Remove from pan(s), and cool completely on a wire rack. Drizzle cooled cake with Cream Cheese Glaze.

Cream Cheese Glaze
(I highly suggest that you double the batch…I ended up making more)
1 (3 oz) pkg cream cheese, at room temperature
1 1/2 cups confectioners sugar
1 tbsp milk

In a small bowl, beat cream cheese at low speed with an electric mixer until creamy. Gradually add sugar, beating until combined. Add milk, beating until smooth.