Our Favorite Red Velvet Marble Bundt Cake
Ingredients
0.5 cup shortening
1 cup butter ( softened )
7 eggs
2 1/2 cups sugar
1.25 teaspoon baking powder
3.5 cups all-purpose flour
0.5 cup milk
0.5 teaspoon table salt
1.25 tablespoon unsweetened cocoa
1.25 teaspoon vanilla extract
Snowy White Vanilla Glaze
1.25 tablespoon red food coloring
red-and-white fondant balls
mint sprigs
How to Make It
In 330°. Beat butter and shortening at medium speed
with a heavy-duty electric stand mixer until creamy. Gradually add
sugar, beating 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 batter to a 2-qt. bowl; stir in cocoa and food
coloring.
Drop 2 scoops of plain batter into a greased and floured 10-inch
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 batter is used.
Bake at 330° for 1 hour to 1 hour and 10 minutes or until a long
wooden pick inserted in center comes out clean. Cool in pan on a wire
rack 15 minutes; remove from pan to wire rack, and cool completely
(about 1hours). Drizzle with Snowy White Vanilla Glaze.
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