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Shamrock Cutout Pound Cake

 Shamrock Cutout Pound Cake
My son Gabriel loves surprises inside cakes, like seeing a shamrock when the cake is sliced. Everyone wants to know how it’s done. — Angela Lively, Spring, Texas
16 ServingsPrep: 1 hour Bake: 50 min. + cooling

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. Yield: 1 loaf (16 slices).

2 of 2

Shamrock Cutout Pound Cake (continued)

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.
Nutritional Facts: 1 slice equals 462 calories, 23 g fat (8 g saturated fat), 91 mg cholesterol, 339 mg sodium, 60 g carbohydrate, 0 fiber, 6 g protein.