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Shamrock Cutout Pound Cake

Total Time

Prep: 1 hour Bake: 50 min. + cooling

Makes

1 loaf (16 slices)

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
Shamrock Cutout Pound Cake Recipe photo by Taste of Home

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

  1. 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.
  2. 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.
  3. Prepare remaining cake mix according to package directions. Pour batter around and over shamrock slices. Bake and cool as package directs.
  4. 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.

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