RED VELVET POUND CAKE

With Christmas fast approaching, I am sure that many of you are busy baking and getting ready for the holiday. I love the Christmas season and the entertaining too. This pound cake will look so pretty on your holiday buffet table and I know your guests will enjoy it.

Cake

3 c. all-purpose flour

3 T. unsweetened baking cocoa

¼ tsp. baking soda

¼ tsp. salt

1 c. (2 sticks) butter, softened

2 2/3 c. granulated sugar

6 lg. eggs, room temperature

1 T. vanilla extract

1 c. sour cream

2 T. heavy cream

2 bottles ( 1 oz. each) red food coloring

Glaze

¼ c. milk

5 T. butter

½ c. granulated sugar

1 c. white chocolate baking chips

1 tsp. vanilla extract

Preheat oven to 325°F. Grease and flour a 12-cup Bundt pan or spray with nonstick baking spray containing flour. Sift together the flour, baking cocoa, baking soda and salt. Sift again. Set aside.

In large mixing bowl, cream the butter, sugar and vanilla on medium speed for 10 minutes or until light and fluffy. Add the eggs, one at a time, beating well after each addition. Reduce the mixer speed to low and add the sour cream, heavy cream and the food coloring. Add the flour mixture in thirds. Mix just enough to blend the batter after each addition.

Spoon the batter into the prepared pan and spread evenly. Bake for 65-75 minutes or until a toothpick inserted in the center comes out clean. Cool the cake in the pan on a wire rack for 25 minutes. Remove cake from the pan onto wire rack to cool completely. Drizzle the glaze over cooled cake. Serves 16.

Prepare glaze: In saucepan bring milk, butter, and sugar to boil over medium heat. Remove from the heat and whisk in the vanilla and chips until the chips are melted. Strain mixture through mesh strainer and cool about 3 minutes before using.