• Preheat oven to 325 degrees F.
• Grease and flour a 10-inch bundt pan or tube pan.
• Cream the butter and shortening until smooth.
• Gradually add sugar, beating until light and fluffy.
• Add the eggs, one at a time beating until just incorporated after each addition.
• Stir together the flour, baking powder, and salt.
• Add flour alternately with the milk beginning and ending with the flour.
• Stir in vanilla.
• Transfer half the mixture to another bowl.
• To one batch of batter, add cocoa and food coloring. Stir until combined.
• Evenly pour half of the vanilla pound cake batter into the prepared pan.
• Top that layer with half of the red velvet pound cake batter. Spread evenly.
• Repeat with remaining vanilla then red velvet batter. Smooth the top.
• Bake at 325 degrees F for 1 hour to 1 hour 10 minutes. The cake will be done when a wooden pick inserted in the thickest part comes out clean or with dry crumbs.
• Cool on a wire rack for 20 minutes before inverting the cake on serving tray.
• Cool cake completely.Bring
• When cooled, frost with Buttermilk Glaze.

Buttermilk Glaze

• On medium heat, in a large, heavy-bottomed skillet, bring sugar, baking soda, buttermilk, butter, and corn syrup to a low boil.
• Stir constantly for 4 minutes.
• Remove from heat and stir in vanilla.
• Whisk until smooth.
• If the glaze is too thick to drizzle over cake, add whole milk 1 tablespoon at a time until thin enough to pour. Frosting will thicken as it cools.
• Serve immediately. Store in an airtight container.

Alternate icing - Cream Cheese Glaze

• Combine cream cheese and butter. Slowly add sugar alternately with milk and vanilla. Add more milk if needed to get a pourable consistency. Put in a ziptop bag and snip the corner off. Drizzle over cake.............