This cake will make a very nice dessert at a Valentine's party, or a nice gift for a special someone. The result is definitely rewarding and well worth the effort.
2bottles1 ounce each red food coloring OR 3/4 teaspoon red gel food coloring
1teaspoonlemon extract
1teaspoonvanilla extract or vanilla bean paste
3-1/4cupsall-purpose flour461.5g
1-1/2tablespoonsbaking cocoa
1/2teaspoonbaking powder
1/2teaspoonsalt
3/4cupmilk
Icing:
1package8 ounces cream cheese, softened
1/4cupbutter or margarinesoftened
1teaspoonvanilla extract OR 1 teaspoon vanilla bean paste
3-3/4cupsconfectioners' sugar
1/2cupchopped pecanstoasted
Instructions
Cake Instructions
Preheat oven to 325°. Grease and flour a 10 cup Bundt pan.
In a large bowl, cream butter, shortening and sugar until light and fluffy, 5-7 minutes. Add eggs, 1 at a time, beating well after each addition. Beat in food coloring and extracts (mixture may appear curdled).
In another bowl, whisk flour, baking cocoa, baking powder and salt; add to creamed mixture alternately with milk, beating after each addition just until combined.
Transfer to prepared pan.
Bake until a toothpick inserted in center comes out clean, 70-75 minutes.
Cool in pan 15 minutes before removing to a wire rack to cool completely.
Icing Instructions
in a large bowl, beat cream cheese and butter until creamy.
Beat in vanilla. Gradually beat in confectioners’ sugar until smooth.
Spread over cake; sprinkle with pecans. Store in refrigerator.