Vanilla Red Velvet Marbled Pound Cake

• Vegetarian

• Refrigerated

  • 6 Eggs, large

• Condiments

  • 1 tbsp Corn syrup, light

• Baking & Spices

  • 3 cups All-purpose flour
  • 1 tsp Baking powder
  • 1 1/2 tsp Baking soda
  • 1 Buttermilk glaze
  • 2 tbsp Cocoa, unsweetened
  • 1 tbsp Food coloring, red
  • 3 1/2 cups Granulated sugar
  • 1/2 tsp Salt
  • 1/2 cup Solid vegetables shortening
  • 1 1/3 tbsp Vanilla

• Dairy

  • 1 1/2 cup Butter
  • 1/2 cup Buttermilk
  • 7/8 cup Whole milk

Found on callmepmc.com

Description

Ingredients

• 1 cup butter, softened
• ½ cup solid vegetables shortening
• 2 and ½ cups granulated sugar
• 6 large eggs, at room temperature
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt
• ¾ cup whole milk
• 1 tablespoon vanilla extract
• 2 tablespoon unsweetened cocoa
• 1 tablespoon red food coloring
• Buttermilk Glaze
• 1 cup granulated sugar
• 1 and ½ teaspoon baking soda
• ½ cup buttermilk
• ½ cup butter
• 1 tablespoon light corn syrup
• 1 teaspoon vanilla extract
• 2 to 3 tablespoon whole milk

Directions

• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch bundt pan or tube pan.
• Cream the butter and shortening until smooth.
• Gradually add sugar, beating until light and fluffy.
• Add the eggs, one at a time beating until just incorporated after each addition.
• Stir together the flour, baking powder, and salt.
• Add flour alternately with the milk beginning and ending with the flour.
• Stir in vanilla.
• Transfer half the mixture to another bowl.
• To one batch of batter, add cocoa and food coloring. Stir until combined.
• Evenly pour half of the vanilla pound cake batter into the prepared pan.
• Top that layer with half of the red velvet pound cake batter. Spread evenly.
• Repeat with remaining vanilla then red velvet batter. Smooth the top.
• Bake at 325 degrees F for 1 hour to 1 hour 10 minutes. The cake will be done when a wooden pick inserted in the thickest part comes out clean or with dry crumbs.
• Cool on a wire rack for 20 minutes before inverting the cake on serving tray.
• Cool cake completely.Bring
• When cooled, frost with Buttermilk Glaze.
• Buttermilk Glaze
• On medium heat, in a large, heavy-bottomed skillet, bring sugar, baking soda, buttermilk, butter, and corn syrup to a low boil.
• Stir constantly for 4 minutes.
• Remove from heat and stir in vanilla.
• Whisk until smooth.
• If the glaze is too thick to drizzle over cake, add whole milk 1 tablespoon at a time until thin enough to pour. Frosting will thicken as it cools.
• Serve immediately. Store in an airtight container.