Red Velvet Cake V

          

A beautiful red Bundt cake to grace your Holiday table. Frost with cream cheese frosting and sprinkle with nuts if desired.

Original recipe makes 1 – 10 inch Bundt pan

Ingredients

1 cup butter
1/2 cup shortening
3 cups white sugar
5 eggs
3 cups all-purpose flour
1/2 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1 cup milk
2 ounces red food coloring
1 teaspoon vanilla extract

  • PREP

    30 mins

  • COOK

    1 hr 30 mins

  • READY IN

    2 hrs

Directions

  1. Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sift together the flour, cocoa and baking powder; set aside.
  2. In a large bowl, cream together the butter, shortening and sugar until light and fluffy. Add the eggs one at a time, beating well with each addition. Add the flour mixture alternately with the milk. Mix well then stir in the vanilla and red food coloring.
  3. Pour batter into a 10 inch Bundt pan. Bake for 60 to 90 minutes in the preheated oven, or until a toothpick inserted into the cake comes out clean.

Nutrition

Calories: 488 kcal
Carbohydrates: 66 g
Cholesterol: 116 mg
Fat: 23.3 g
Fiber: 1.7 g
Protein: 6.3 g
Sodium: 140 mg

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