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1
Preheat oven to 350u00b0.
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2
Sift together flour and 3/4 teaspoon salt in a bowl.
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3
In a large mixing bowl, beat butter at medium speed with an electric mixer 2 minutes or until creamy.
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4
Gradually add sugar; beat at medium speed 5 minutes or until light and fluffy.
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5
Add eggs, one at a time, beating just until yellow disappears.
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6
Gradually add 1/2 of flour mixture to butter mixture, beating at low speen.
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7
Add 1 cup cream and extracts, beating just until blended.
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8
Add remaining flour mixture, beating just until blended.
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9
Scrape down sides of bowl; increase speed to med-high and beat 5 minutes (batter will become very creamy and satiny).
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10
Reserve 1 1/2 cups batter.
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11
Pour remaining batter into greased and floured 10-inch tube pan.
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12
Add melted chocolate and food coloring to reserved batter; stir until blended.
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13
Add to batter in pan in 2 batches, using a spoon to swirl the batters.
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14
Bake at 350u00b0 for 1 hour and 5 minutes or until a long wooden pick inserted in center comes out clean.
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15
Cool in pan on wire rack 30 minutes.
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16
Run a knife around edges to loosen cake; cool completely in pan.
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17
Whisk together powdered sugar, 9 tablespoons cream, and pinch of salt in a bowl until smooth; spoon thickly over cake.
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18
Let stand 15 minutes; sprinkle with glitter.
