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