Cake and Cupcake Recipes

Rich Red Velvet Pound Cake

1 cup softened butter or margarine
3 cups granulated sugar
6 large eggs
2 teaspoons vanilla extract
1 (1 ounce) bottle red food coloring
3 cups cake flour
1/4 teaspoon salt
1 tablespoon cocoa powder
1 teaspoon baking soda
1 tablespoon cider vinegar
1 cup buttermilk
Cream Cheese Frosting

Lightly grease and flour a 10-inch tube or Bundt cake pan; set aside.

In a large mixing bowl, cream together the butter or margarine with the sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Stir in the vanilla extract and the red food coloring; set aside.

In another bowl, sift together the flour, salt and cocoa powder. Dissolve the baking soda and the cider vinegar into the buttermilk.

Stir the flour mixture alternately with the buttermilk into the creamed mixture, beginning and ending with the flour. Pour batter into prepared pan.

Bake at 325 degrees F for 1 hour 20 minutes or until wooden pick comes out clean when inserted into cake. Cool cake in pan for 10 minutes; remove cake from pan and allow the cake to cool completely on a wire rack before frosting.

Cream Cheese Frosting:
1/2 cup softened butter or margarine
8 ounces cream cheese, softened
1 teaspoon vanilla extract
1 (16 ounce) box confectioners' sugar, sifted
1-2 tablespoons milk

Cream butter and cream cheese together until smooth. Stir in vanilla extract. Mix well. Add confectioners' sugar and beat until creamy, adding as much milk as necessary to make frosting the spreading consistency you desire.