Preheat your oven to bake at 350 degrees Fahrenheit

In a large mixing bowl combine the canola oil, melted butter, eggs, white sugar, buttermilk, vanilla, and lemon juice. Mix well using a whisk until the batter becomes smooth.

Add in ½ to a full container of red food dye to the batter. You want this to be very bright red.

Add the flour, corn starch, cocoa powder, and baking soda to a sifter and sift all the dry ingredients into the dyed batter mixture. Whisk to combine. Make sure all the dry ingredients have been mixed in by scraping down the sides and bottom of the mixing bowl. Set aside.

Grease a non-stick bundt pan evenly with oil and then lightly dust with flour or white sugar. Immediately pour the batter into the prepared bundt pan. Give the pan a couple of taps on a counter to release any air pockets before placing on the middle rack of your preheated oven. Bake at 350 degrees Fahrenheit for 45-50 minutes or until an inserted toothpick to the middle of the cake comes out clean.

Let the bundt cake cool for 10-15 minutes before trying to remove it from the pan onto a cooling rack. Make sure the cake is completely cool before attempting to put the icing on it.

In a medium sized microwave safe bowl add the full bar of white chocolate and the milk. Break up into small pieces to melt faster. Microwave on high for 20 seconds at a time. Make sure to remove and stir the chocolate in between each interval.

Once all the chocolate has melted, add in the cream cheese and stir until it has softened and combined well with the melted chocolate.

Sift in the powdered sugar and mix until there are no clumps left and the icing is smooth. Make sure to work quickly, because you don’t want the chocolate to harden before pouring it onto your cake.

Drizzle your icing evenly onto the cooled bundt cake and enjoy!