Save on Pinterest

Shamrock Cutout Pound Cake

My son Gabriel loves surprises inside cakes, like seeing a shamrock when this cake is sliced. Everyone wants to know how it’s done. — Angela Lively, Spring, Texas
  • Total Time
    Prep: 1 hour Bake: 50 min. + cooling
  • Makes
    1 loaf (16 slices)

Ingredients

  • 2 packages (16 ounces each) pound cake mix
  • 10 drops green food coloring
  • 1/2 teaspoon peppermint extract
  • GLAZE:
  • 1 cup confectioners' sugar
  • 1/8 teaspoon peppermint extract
  • 3 to 5 teaspoons 2% milk

Directions

  • Preheat oven according to package directions. Grease a 9x5-in. loaf pan. Prepare one package cake mix according to package directions, adding food coloring and extract before mixing batter. Transfer to prepared pan. Bake and cool as package directs.
  • Cut cooled cake into 1-in.-thick slices. Cut slices with a 2-1/2-in. shamrock-shaped cookie cutter (save remaining cake for another use). Stand shamrock slices at an angle in a greased 9x5-in. loaf pan.
  • Prepare remaining cake mix according to package directions. Pour batter around and over shamrock slices. Bake and cool as package directs.
  • For glaze, in a small bowl, mix confectioners' sugar, extract and enough milk to reach desired consistency. Pour glaze over cake, allowing some to flow over sides.
Editor's Note: Remaining pound cake may be cubed and served in dessert dishes, layered with warm fudge sauce. Top with chopped mint Andes candies.
Nutrition Facts
1 slice: 228 calories, 7g fat (4g saturated fat), 43mg cholesterol, 181mg sodium, 40g carbohydrate (26g sugars, 1g fiber), 3g protein.

Recommended Video