Recipe for cooking red velvet pound cake

Desserts to Go with Coffee and Tea :: Buttery Pound Cakes

Red Velvet Pound Cake

1 c. (2 sticks) margarine
1/2 c. solid shortening
3 c. flour
3 c. sugar
5 eggs
1/2 c. powdered cocoa
1 Tbsp. vanilla extract or flavoring
1/2 tsp. baking soda
2 oz. red food coloring
1 c. milk

Preheat oven to 300 degrees F. Lightly grease and flour a tube or Bundt pan.

Cream shortening, margarine, and sugar together. Add eggs, one at a time. Combine dry ingredients. Add to mixture slowly, alternating with milk. Add food coloring and vanilla extract or flavoring and beat well. Turn into greased pan. Bake for 1 1/2 hours.

Cool in pan 10 mins.. Turn onto rack. Frost with cream cheese frosting when completely cool.

Frosting
1/2 c. (1 stick) margarine
8 oz. cream cheese
1 box powdered\sugar
1 Tbsp. milk
1 tea. vanilla extract or flavoring

Cream margarine and cream cheese until light and fluffy. Add sugar, milk and vanilla extract or flavoring. Beat until combined well. Spread on cake.