Valentine’s Day Peek-A-Boo Pound Cake

By Lalamirand

Ingredients

• 2 (16 ounce) boxes Betty Crocker Pound Cake mix
• 1/2 cup (1 stick) unsalted butter, divided, softened
• 4 eggs, divided
• 1 1/3 cups milk, divided
• red food coloring
• Vanilla Icing
• 1 1/2 cups powdered sugar
• 2 1/2 tablespoons milk
• 1 teaspoon butter, melted
• 1/4 teaspoon vanilla
• 1/8 teaspoon salt

Details

Servings 10
Adapted from veryculinary.com

Preparation

Step 1

Preheat oven to 350. Coat a 9×5 inch loaf pan with cooking spray.

Prepare your first pound cake: combine 1 box of cake mix, 1/4 cup (1/2 stick) softened butter, 2 eggs, and 2/3 cup milk in a large bowl. Whisk together with an electric mixer or by hand. Add in your food coloring until you reach the desired color (I think I used 25 drops.)

Pour batter into prepared pan and bake for 8-10 minutes less than instructed on box (about 50 minutes.) Let cool, remove from pan and refrigerate for up to 4 hours. Cut cold cake into slices

Prepare your second box of pound cake mix the same as the first, except omit the food coloring. Coat a 9×5 loaf pan with cooking spray and pour

batter to cover the bottom. Align your heart cut-outs down the center, keeping them tightly together. Poor the remaining batter over the heart cut-outs in the pan, making sure to cover the sides and tops. (Careful the batter doesn’t overflow.) Bake according to the directions on the box, about 1 hour. Let cool when done.

Meanwhile, prepare your icing. In a medium bowl, mix all of your ingredients together until combined and creamy. Add more powdered sugar if it appears too runny or more milk if it seems too stiff, until you reach the consistency you like.

add one

Freeze the cake before cutting the shapes. It is so smooth! Slice, cut and stack. The shapes stick together as they defrost a bit. Easier to place on the pan for the other batter.

Tip 2. Put a sleeve around the pan to keep it even at the top. The sleeve can be bought, but if you sew, you can make it from teflon fabric.

I want to make thisssssss

Can this concept work with any cake mix?

(Easy) Stir-Fry