Red Velvet Pound Cake
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"The Church Ladies Divine Desserts" by Brenda Rhodes Miller From - Mrs. Brenda Rhodes Miller INGREDIENTS 3 sticks butter or margarine 3 cups sugar 8 large eggs 2 teaspoons vanilla extract 1-ounce red food coloring 3 cups cake flour 1/3 cup sifted unsweetened cocoa powder 1/4 teaspoon salt 1 cup milk Pineapple Cream Cheese Frosting Preheat oven to 325 degrees. Grease and flour tube pan. Cream the butter and sugar in a large bowl until light and fluffy. Add the eggs, one at a time, beating well after each addition. Stir in the vanilla and food coloring. Combine the flour, cocoa, and salt in a large bowl. Stir into the creamed mixture, 1 cup at a time, alternating with 1/3 cup milk until all the dry ingredients and milk have been incorporated. Pour the batter into a greased and floured tube pan. Bake for about 65 to 75 minutes or until cake tests done when checken with a long wooden pick. Turn cake out onto a wire rack; let cool. Frost with Pineapple Cream Cheese Frosting. PINEAPPLE CREAM CHEESE FROSTING Receipe from Mrs. Lolita Cusic 1 (8-ounce) container pineapple cream cheese 2 cups powdered sugar 1 teaspoon vanilla 1 to 3 tablespoons cream or milk Combine the cream cheese and powdered sugar in a medium bowl; beat well. Stir in the vanilla and enough cream to make the frosting spread easily; mix well. NOTE - This is a very sweet, smooth frosting, best on a plain cake that's not too sweet. You can substitute any fruit-flavored cream cheese.