Wine Wednesday: Valentine’s Day Peek-A-Boo Pound Cake

Valentines-Day-Peek-A-Boo-Pound-Cake_loaf_blog

So I can’t take credit for this one. I happened to have a few moments break between NYFW shows and while checking emails, saw this and thought – THIS IS SO COOL!!

The original link to this is from a site called “Very Culinary” (they adapted it from someone at a site called She Knows) and they have quite a few really easy and yummy goodies to make.

Nothing is better and more thoughtful than having something homemade and on Valentine’s day, this just might be the ticket to romance. For those of you that like chocolate, I’m sure you can use chocolate cake mix and the colors would really pop if you did.

Valentines-Day-Peek-A-Boo-Pound-Cake_step_by_step

Serves 10
Cook time: 1 hour 50 minutes
Chill time: 2-4 hours
Total Active time: 25 minutes

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

Directions
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 (about 50 minutes.) Let cool, remove from pan and refrigerate for up to 4 hours. Cut cold cake into slices the thickness of your cookie cutter. Cut heart shapes from the slices. Set aside.

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 just barely enough 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.

Remove baked and cooled pound cake from pan and top with icing. Let set; cut into slices and enjoy!

This is way too cute!!

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