Directions

Preheat oven to 350 F. Spray a 9×5-inch loaf pan with nonstick cooking spray. Set aside. In a large mixing bowl, cream together the butter, 1 cup sugar and 4 oz. cream cheese until light and fluffy. Add two one at a time, scraping the bowl between additions. Add the vanilla and beat until incorporated.

In a separate mixing bowl, combine 2 cups flour, cocoa, baking powder, baking soda and salt. Stir with a fork until ingredients are evenly distributed. In a measuring cup, combine the buttermilk and food coloring. Add the flour mixture and the buttermilk mixture alternately to the butter/sugar mixture. Mix until just combined.

In a medium mixing bowl, make the filling. Beat 4 oz. cream cheese and ¼ cup sugar until light and fluffy. Beat in 1 egg, 1 T. flour and milk until smooth.

Pour half the red velvet batter into the prepared pan and spread as evenly as possible. Spread the cream cheese mixture on top of the batter, taking care not to mix the two. Then, spread the remaining red velvet batter of top of the cheese mixture. Use a butter knife to swirl the two batters together.

Bake for 45 to 50 minutes or until a pick comes out clean. Cool completely in the pan on a wire rack before removing.

Charlotte Rymph, Monterey