Red Velvet Swirl Pound Cake - cooking recipe

Ingredients

3 cups sifted cake flour
3/4 teaspoon salt
1 cup unsalted butter, softened
3 cups sugar
6 large eggs
1 cup whipping cream
1 tablespoon vanilla extract
1/2 teaspoon almond extract
1/3 cup milk chocolate, morsels melted
1 1/4 teaspoons liquid red food coloring
3 cups powdered sugar
9 tablespoons whipping cream
salt, a pinch
edible white glitter

Preparation

Preheat oven to 350\u00b0.
Sift together flour and 3/4 teaspoon salt in a bowl.
In a large mixing bowl, beat butter at medium speed with an electric mixer 2 minutes or until creamy.
Gradually add sugar; beat at medium speed 5 minutes or until light and fluffy.
Add eggs, one at a time, beating just until yellow disappears.
Gradually add 1/2 of flour mixture to butter mixture, beating at low speen.
Add 1 cup cream and extracts, beating just until blended.
Add remaining flour mixture, beating just until blended.
Scrape down sides of bowl; increase speed to med-high and beat 5 minutes (batter will become very creamy and satiny).
Reserve 1 1/2 cups batter.
Pour remaining batter into greased and floured 10-inch tube pan.
Add melted chocolate and food coloring to reserved batter; stir until blended.
Add to batter in pan in 2 batches, using a spoon to swirl the batters.
Bake at 350\u00b0 for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
Cool in pan on wire rack 30 minutes.
Run a knife around edges to loosen cake; cool completely in pan.
Whisk together powdered sugar, 9 tablespoons cream, and pinch of salt in a bowl until smooth; spoon thickly over cake.
Let stand 15 minutes; sprinkle with glitter.