Pound Cake

Cup of Yum
1. Preheat the oven to 325 degrees Fahrenheit. Prepare 2 9x5-inch bread pans by spraying with non-stick cooking spray. Lightly dust the pans with flour or line with parchment paper by leaving a 1-inch overhang on either side.
2. In a large bowl, lightly whisk 4 large eggs until combined. Add in 1 box red velvet cake mix, 1 (3.4-ounce box) instant chocolate pudding mix, 1 teaspoon vanilla extract, 1 ½ cup milk, and ½ cup vegetable oil and mix until just combined, being careful not to over-mix.
3. Divide the batter evenly and pour them into the prepared pans.
4. Bake for 60-90 minutes (wide variance depends on altitude differences and oven differences) or until a toothpick comes out clean when inserted into the center. I started with 45 minutes and then checked the loaves every 15 minutes.
5. Remove from the oven and allow the loaves to cool completely before removing them from the pans.

Cream Cheese Glaze

1. Beat 2 ounces cream cheese, 2 tablespoons salted butter, ¼ teaspoon vanilla extract, and ½ cup powdered sugar until combined.
2. Gently warm the glaze in the microwave in 10-second increments until it is liquid enough to pour. Drizzle or pour over the top of the cooled loaves.