Just returning from seeing some of our kids in Florida, I am feeling in the Christmas spirit. This cake is in the new SL magazine and will certainly be just the perfect dessert after you have finished decorating the tree.
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
6 large eggs
3 cups flour
1 teas baking powder
1/2 teas salt
3/4 cup milk
1 teas vanilla
1 tables unsweetened cocoa
1 tables red food coloring
Snowy White Vanilla Glaze
Garnish: mint sprigs
Preheat oven to 325. Beat butter and shortening at medium speed until creamy. Gradually add sugar and beat until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture.
Beat at low speed just until blended after each addition. Stir in vanilla.
Transfer 2 1/2 cups of batter to a 2 qt bowl; stir in cocoa and food coloring.
Drop 2 scoops of plain batter into a greased and floured 10″ bundt pan, using a small cookie scoop. Top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batters in pan, as directed until all the batter is used.
Bake at 325 for 1 hour to 1 hour and 5 minutes, or until a long wooden pick inserted in center of cake comes out clean. Cool in pan on wire rack 10 mins. Remove from pan to wire rack and cool completely.
Drizzle with Snowy White Vanilla Glaze.
Snowy White Glaze
Wisk together 2 1/2 cups powdered sugar, 3 tables plus 1 teas milk and 1 teas vanilla until smooth.
*Or you can use your favorite cream cheese frosting to drizzle over cake. Just warm in microwave for 15 sec intervals until you are able to drizzle cream cheese frosting over the cake.