Red Velvet Marble Bundt Cake

• 1 cup butter, softened
• 1/2 cup shortening
• 2 1/2 cups sugar
• 6 large eggs
• 3 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon table salt
• 3/4 cup milk
• 1 teaspoon vanilla extract
• 1 tablespoon unsweetened cocoa
• 1 tablespoon red food coloring
• Garnishes: mint sprigs, red-and-white fondant balls

1. Preheat oven to 325u0b0. 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.
2. 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.
3. Drop 2 scoops of plain batter into a greased and floured 10-inch (16-cup) Bundt pan, using a small cookie scoop (about 1 1/2 inches); 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.
4. Bake at 325u0b0 for 1 hour to 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Drizzle with Snowy White Vanilla Glaze.
5. Total time includes glaze.

butter, shortening, sugar, eggs, allpurpose, baking powder, salt, milk, vanilla, unsweetened cocoa, red food coloring, mint sprigs

Taken from www.myrecipes.com/recipe/red-velvet-marble-bundt-cake (may not work)