Cream cheese-filled red velvet pound cake from Ultimate Pound Cakes: Classic Recipe Collection (page 126) by Phyllis Hoffman DePiano

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • nadiam1000 on April 16, 2018

    The first recipe I baked from this book. It rose well over the top of the bundt pan and then fell which caused the center crust to separate from the cake. I was able to piece it together when removing from pan. I probably over beat the cake in my Kitchen aid, so next time I need to watch the that. Cake was dense, moist with a good cocoa vanilla flavor typical of red velvet cake. I still prefer the classic red velvet with cream cheese icing but this was a good cake.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.