CASE – Red Velvet Pound Cake

Description

You Will Need:

¾ cup (1½ sticks) melted butter

1 cup water

1 egg, beaten

Pound Cake Directions:
1- Preheat oven to 325°. Lightly grease a 8 x 4 x 2 loaf pan.
2- Combine water, melted butter, egg and pound cake mix in large bowl; blend well. DO NOT OVER MIX; batter may be lumpy.
3- Spread in loaf pan and bake 65-75 minutes or until toothpick comes out clean. (you may cover with foil the last 15 minutes if the cake is getting too browned.)
4- Cool completely and remove from pan. Slice and serve with cream cheese frosting, powdered sugar glaze or whipped cream if desired.

High Altitude: (over 5,000 feet) Increase water by 2 tablespoons and add 1/3 cup flour.

Variation:

Red Velvet Cupcakes:

Prepare pound cake mix as directed above. Line a cupcake pan with liners. Divide batter between papers, about 3/4 full (makes 12 large or 18 medium cupcakes). Bake at 325 for 23-26 minutes. Remove from oven and cool completely before frosting.

Cream Cheese Frosting:

In a large bowl, beat together 1/2 cup softened butter and 8 ounces softened cream cheese with an electric mixer. With the mixer on low speed, add 3 1/2 cups powdered sugar a cup at a time until smooth and creamy. Beat in 1 teaspoon vanilla. Spread or pipe onto completely cooled cupcakes.