Red Velvet Swirl Pound Cake

Submitted by ratherbeswimmin

"2009 Christmas with Southern Living"

 

• Ready In: 1hr 45mins
• Ingredients: 14
• Serves: 12

ingredients

• 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 white glitter

directions

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.