Red Velvet Pound Cake
For the Cream Cheese Glaze: 4 ounces cream cheese, softened 1 cup powdered sugar 2 tablespoons milk 1 teaspoon vanilla extract Instructions: Prepare the Cake: Preheat your oven to 325°F (165°C). Grease and flour a 10-inch bundt pan. In a large bowl, cream together the softened butter and granulated sugar until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. Stir in the sour cream, buttermilk, red food coloring, and vanilla extract.
Missy's Red Velvet Cake W/Cream Cheese Frosting Recipe - Food.com
This is a combination of both my Mom and Grandmother's recipes that I've tweeked to make my own. It brings back wonderful memories of my childhood, that I can now share with my children. FYI: Please make sure that refridgerated items are room temp before using and also make sure that you sift the cake flour/salt 3x and sift the confectioners' sugar 2x
We think you’ll love these