Red Velvet Bundt Cake

I cannot stand bright red red velvet cakes. Originally the reddish color came from the reaction of vinegar with cocoa powder. Now most recipes have tweaked the ingredients to make a richer, moister cake, as I understand it. This means that a bit of food coloring does need to be added. I use the tiniest bit--just to make sure it's clearly red velvet, but not so much as to dye your mouth.

Because this was a Bundt cake, I wanted a glaze rather than a frosting. This ended up somewhere in between; pourable but still thick. It was cream cheese, warmed, and mixed with a bit of heavy cream, plenty of powdered sugar, and a dash of vanilla extract. Yum!