Cream Cheese Stuffed Red Velvet Bundt Cake

Cake Preparation:

• 1.  Preheat the oven to 350˚F (180˚C). Grease a large bundt pan and set aside.

• 2.  In a large bowl, sift 2 ½ cups flour, 1 ¾ cups sugar, baking soda, salt and cocoa powder. Set aside.

• 3.  Combine 1 cup Evaporated Milk and vinegar.

• 4.  With a hand or stand mixer combine oil, food colouring and Evaporated Milk mixture for 2 minutes.

• 5.  Slowly add the dry mixture to the wet mixture until just combined. Set aside

Cream Cheese Filling:

• 6.  Using a hand or stand mixer mix 8 oz cream cheese and ½ cup granulated sugar until well combined.

• 7.  Add egg, vanilla extract/essence and 2 tablespoons flour until it becomes a smooth mixture and set aside.

Cream Cheese Drizzle:

• 8.  Using a hand mixer, combine 4oz cream cheese, icing sugar and Evaporated Milk until it becomes a smooth glaze.

Cake Assembly:

• 9.  Pour 1/3 of the cake batter into the bottom of the prepared pan.

• 10.  Gently spoon the cream cheese filling in the center of the cake batter ensuring that it does not touch the edges of the pan.

• 11.  Pour the remainder of the cake batter on top ensuring that none of the cream cheese filling is visible and bake for 45-55 minutes or until a toothpick inserted in the center of the cake comes out clean.

• 12.  Remove from the oven and allow to cool

• 13.  Once cake is completely cooled drizzle with cream cheese glaze. Serve immediately.