Red Velvet Swirl Pound Cake

Total Time: 1 hr 45 mins Preparation Time: 40 mins Cook Time: 1 hr 5 mins

Ingredients

• Servings: 12
• 3 cups sifted cake flour
• 3/4 teaspoon salt
• 1 cup unsalted butter, softened
• 3 cups sugar
• 6 large eggs
• 1 cup whipping cream
• 1 tablespoon vanilla extract
• 1/2 teaspoon almond extract
• 1/3 cup milk chocolate, morsels melted
• 1 1/4 teaspoons liquid red food coloring
• 3 cups powdered sugar
• 9 tablespoons whipping cream
• salt, a pinch
• edible glitter

Recipe

• 1 preheat oven to 350°.
• 2 sift together flour and 3/4 teaspoon salt in a bowl.
• 3 in a large mixing bowl, beat butter at medium speed with an electric mixer 2 minutes or until creamy.
• 4 gradually add sugar; beat at medium speed 5 minutes or until light and fluffy.
• 5 add eggs, one at a time, beating just until yellow disappears.
• 6 gradually add 1/2 of flour mixture to butter mixture, beating at low speen.
• 7 add 1 cup cream and extracts, beating just until blended.
• 8 add remaining flour mixture, beating just until blended.
• 9 scrape down sides of bowl; increase speed to med-high and beat 5 minutes (batter will become very creamy and satiny).
• 10 reserve 1 1/2 cups batter.
• 11 pour remaining batter into greased and floured 10-inch tube pan.
• 12 add melted chocolate and food coloring to reserved batter; stir until blended.
• 13 add to batter in pan in 2 batches, using a spoon to swirl the batters.
• 14 bake at 350° for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
• 15 cool in pan on wire rack 30 minutes.
• 16 run a knife around edges to loosen cake; cool completely in pan.
• 17 whisk together powdered sugar, 9 tablespoons cream, and pinch of salt in a bowl until smooth; spoon thickly over cake.
• 18 let stand 15 minutes; sprinkle with glitter.