3 sticks butter (1-1/2 cups) room temperature
3 cups sugar
5 large eggs
3 cups all purpose flour
1/3 cup cocoa (not Dutch Processed)
½ tsp. salt
¼ tsp. baking soda
½ cup buttermilk
½ cup sour cream
1 (1 ounce) bottle red food coloring
1 tsp. white vinegar
2 tsp. vanilla extract
Preheat oven to 325 degrees. Prepare a 12 cup Bundt Pan. (I used smaller heart-shaped Bundt Pan which used 6 cups cake batter & made an additional loaf cake). If using a smaller Bundt Pan, be sure to only fill it 2/3. Additional batter may be used for smaller loaf cake or cupcakes.
Using electric mixer, cream butter. Add sugar – one cup at a time, until mixture is fluffy. Add eggs, one at a time, scraping down the bowl, mixing until yellow disappears.
In medium size bowl, combine flour, cocoa, salt & baking soda – then, combine with whisk.
In another medium size bowl, combine buttermilk, sour cream, food coloring, vanilla & vinegar. Alternate adding flour mixture and buttermilk mixture to the sugar/butter mixture; beginning and ending with flour mixture.
Pour (spoon) mixture into prepared pan (s), and bake for 45-50 minutes. All ovens vary; so, it may take a bit longer in your oven. Check for doneness by using a cake tester; inserting near the center, making sure it comes out crumb-free. Let cool for 15-20 minutes; remove from pan and let cool completely on rack.
Drizzle cooled cake with Cream Cheese Glaze.
CREAM CHEESE GLAZE
6 ounce pkg. Cream Cheese (room temperature)
¼ cup butter (room temperature)
3 cups Confectioner's Sugar
1 tsp. vanilla extract
2-5 tbsp. milk (whole or Carnation works best)
Red Food Coloring (optional)
Crystal Baker's Sugar (optional)
In medium-size bowl, beat cream cheese & butter on low speed until well combined and creamy. Gradually add confectioner's sugar, beating well after each addition. Add vanilla extract - then, add milk, mixing until smooth & of drizzling consistency. Additional milk or confectioner's sugar may be added until it reaches the right consistency.