RED VELVET POUND CAKE

1 1/2 CUPS BUTTER
3 CUPS SUGAR
5 LARGE EGGS
1 TSP DISTILLED WHITE VINEGAR
1 TSP VANILLA EXTRACT
3 CUPS ALL PURPOSE FLOUR
1/3 CUP UNSWEETENED COCOA POWDER
1/2 TSP SALT
1/4 TSP BAKING SODA
1 CUP BUTTERMILK
RED FOOD CLORING

PRE HEAT OVEN TO 325
SPRAY A 12 - 15 CUP FLUTED / BUNDT / ANGEL FOOD PAN
BEAT BUTTER AND SUGAR UNTIL LIGHT AND FLUFFY
ADD EGGS ONE AT A TIME BEATING WELL AFTER EACH ADDITION
BEAT IN VINEGAR AND VANILLA
ADD RED FOOD COLORING
IN A SEPARATE MED SIZED BOWL SIEVE FLOUR, COCOA SALT AND BAKING POWDER TOGETHER
GRADUALLY THE DRY INGREDIENT MIXTURE TO THE CREAMED BUTTER MIXTURE, ALTERNATING WITH THE BUTTERMILK, BEGINNING AND ENDING WITH THE FLOUR MIX
BEAT UNTIL ONLY JUST COMBINED AFTER EACH ADDITION, DO NOT OVER BEAT.
POUR INTO PREPARED PAN
BAKE FOR APPROX 1 HOR 10 MINS TO 1 HR 15 MINS OR UNTIL PICK COMES OUT CLEAN
LET COOL IN PAN FOR 10 MINS
REMOVE FROM PAN AND COOL ON A WIRE RACK
DUST WITH POWDERED SUGAR


Serving Size: 16

Number of Servings: 16

Recipe submitted by SparkPeople user JUDYHAYS1965.