Red Velvet Marble Bundt Cake

I found this recipe in the December 2013 issue of  "Southern Living" and thought it looked good. We were having company and decided to make this cake to help Clint celebrate his birthday. I thought it turned-out a little dry.  I tested it after 55 min. and the toothpick did not come out clean. I also tested it at 60 min. and still looked like it needed more.  I took it out at 1 hour and 5 min. Maybe it would have finished cooking after the 55 min. and been much better.  I probably won't make this cake again.


Printable Version
Ingredients:
1 cup butter, softened
1/2 cup shortening
2 1/2 cups sugar
6 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon table salt
3/4 cup milk
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa
1 tablespoon red food coloring
Snowy White Vanilla Glaze
Method:
1. Preheat oven to 325 degrees. Beat butter and shortening at medium speed with a heavy-duty electric stand mixer until creamy. Grandually add sugar, beating until light and fluffy. Add eggs, 1 at a time, beating just until blended after each addition.
2. Stir together flour and next 2 ingredients. Add to butter mixture alternately with milk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Stir in vanilla. Transfer 2 1/2 cups batter to a 2-qt. bowl; stir in cocoa and food coloring.
3. Drop 2 scoops of plain batter into a greased and floured 10-inch (16 cup) bundt pan, using a small cookie scoop (about 1 1/2 inches) top with 1 scoop of red velvet batter. Repeat around entire pan, covering bottom completely. Continue layering batter in pan as directed until all batter is used.
4. Bake at 325 degrees for 1 hour to 1 hour and 5 minutes or using a long wooden pick inserted in center it comes out clean.
Cool in pan on wire rack 10 minutes; remove from pan to wire rack, and cool completely (about 1 hour). Drizzle with Snowy White Vanilla Glaze.
Snowy White Vanilla Glaze
Whisk together 2 1/2 cups powdered sugar, 3 tablespoons plus 1 teaspoon milk, and 1 teaspoon vanilla extract until smooth.