Red Velvet Pound Cake

• 1 cup (2 sticks) butter, at room temperature
• 1/2 cup vegetable shortening
• 3 cups granulated sugar
• 7 eggs
• One 1-ounce bottle red food coloring
• 2 teaspoons vanilla extract
• 3 cups cake flour
• 1/4 teaspoon salt
• 1 cup milk
• Two 3-ounce packages cream cheese, at room temperature
• 1/2 cup (1 stick) butter, at room temperature
• 1 teaspoon vanilla extract
• One 1-pound package confectioners sugar, sifted
• 12 tablespoons milk, if needed

1. Preheat the oven to 325 degrees.
2. Grease and flour a 10-inch tube pan.
3. For the cake, in a mixing bowl, combine the butter, shortening, and sugar, and cream until light and fluffy.
4. Add the eggs one at a time, beating well after each addition.
5. Stir in the food coloring and vanilla.
6. Stir together the flour and salt; add this to the creamed mixture alternately with the milk, beating well.
7. Pour the batter into the prepared pan.
8. Bake 1 hour and 20 minutes, or until a toothpick inserted in the center comes out clean.
9. Cool the cake in the pan for 10 minutes, then turn it out onto a rack to cool completely.
10. While the cake cools, make the frosting: Combine the cream cheese and butter and blend until smooth.
11. Stir in the vanilla, mixing well.
12. Gradually add the sugar, beating until creamy.
13. If necessary, add a little milk to achieve a spreading consistency.
14. Frost the cake.

butter, vegetable shortening, granulated sugar, eggs, vanilla, cake flour, salt, milk, cream cheese, butter, vanilla, confectioners sugar, milk

Taken from www.epicurious.com/recipes/food/views/red-velvet-pound-cake-384760 (may not work)