- 2 packages (16 ounces each) pound cake mix
- 10 drops green food coloring
- 1/2 teaspoon peppermint extract
- 1 cup confectioners' sugar
- 1/8 teaspoon peppermint extract
- 3 to 5 teaspoons 2% milk
- 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).
Reviews for Shamrock Cutout Pound Cake
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"My family and I loved this cake. The mint shamrock inside was a great idea. I made sure the cutout shamrock cake was completely cooled before inserting it in the cake pound. I found out if the shamrock was still "warm" it was more likely to break once you put the cake batter on top of it. I purchased my cookie cutter at Michael's. Great St. Patrick's Day dessert."
"Great presentation for our annual St. Patrick's Day Dinner. I love the touch of peppermint flavor ."
"The cake turned out great! It will be so much fun to serve. You could use any shape inside the cake."
"Brilliant, absolutely brilliant! The only thing I did wrong was to use a cookie cutter which was too small. I can't wait to make it again! I carefully spooned the batter over the colored part and it came out beautiful. Next time I am going to use an angel food cake mix! Wonderful!"
"I was very disappointed in this recipe Rather than shamrocks, I made pink hearts which turned out beautifully, but when I assembled them in the second pan and poured the cake batter on top, the batter was so thick that it would not fully coat the hearts, nor go between them. I ended up crumbling up the cake and making cake truffles."