1. In a bowl cream together butter, sugar and vanilla.

2. In another small bowl mix together cocoa powder and food colour.

3. Add the cocoa paste to butter.

4. Now add curd in the cocoa paste mixed bowl and beat with a spoon. The remaining colour and cocoa powder infuses into the curd.

5. Now add it to the butter and beat until creamy.

6. Mix butter milk and vinegar, add it to butter mixture and beat.

7. Grease a loaf tin and dust with flour.

8. Sift together flour, baking soda and salt.

9. Add it to the bowl and beat until combined.

10. Pour it into the greased tin.

11. Bake in a preheated oven of 175°C for 25-30 minutes.

12. Cool on a wire rack.

13. Trim ends and cut the loaf into two long slices. Set aside.

1. Cream together butter, sugar and vanilla.

2. Add curd and beat until creamy.

3. Add milk and beat until incorporated.

4. Grease and dust two loaf pans.

5. Sift flour, baking powder and baking soda, add it to the bowl and beat until mixed.

6. Now pour a cup of batter inside both tins.

7. Place the red velvet cake in the centre of the tin.

8. Divide the remaining batter between both the tins, covering the red velvet cake.

9. Top with butterscotch chips.

10. Bake in a preheated oven of 175ºC for 25-30 minutes or until a skewer inserted comes out clean.

11. If the crust browns fast, cover with a foil and bake.

12. Remove from oven, allow it to cool, transfer to a wire rack and let it cool completely.

1. Mix together icing sugar and milk until it is of thick pourable consistency.

2. Pour the glaze on the cool cake. Let it slightly drizzle on the sides.

3. Top with butterscotch nuts.

4. Slice it and serve.