A beautiful and fun Valentine Pound Cake for your sweetie or kids! They will be so surprised when you serve them this beautiful treat! Not only is it gorgeous with those PINK peek- a- boo hearts, it is a tasty, moist pound cake!
Even though we are having a winter blizzard, it still is Valentine’s Day tomorrow and I wanted to make a PEEK-A-BOO POUND CAKE for my sweetie!
Make sure to give yourself time to make this cake, the first cake needs to chill a bit so that you can cut out the cake with heart cookie cutters. I couldn’t find a double heart cookie cutter, so I used my single heart cookie cutter instead. Also, make sure to use a 9 x 5-inch loaf pan, any other pan will be too small and the cake batter will overflow.
What you will need to make this VALENTINE’S DAY PEEK-A-BOO POUND CAKE. 2 Betty Crocker Pound Cake Mixes, Milk, Butter, Eggs, Red Food Color, Baker’s Spray, Heart Cookie Cutter, 9×5 Loaf Pan
Mix ingredients of the first pound cake.
Add as much Red Food Color as you like, I added 9 drops to the batter to make it a pretty pink. You can always add more if you would like your hearts to be red.
Mix batter until blended.
Fill loaf pan with batter, bake for 50 minutes.
Let pound cake cool, then chill. Slice the pink pound cake into slices the thickness of the heart cookie cutter.
I stacked two rows of heart cakes close to each other, then I poured the cake batter over the hearts.
Make the 2nd pound cake batter, leave out the food coloring.
Pour a small amount of batter into loaf pan. Stack the hearts side by side. Pour enough batter to fill the sides and top of pan, do not overfill, the cake will overflow, I had some left over batter.
Bake cake for 50 minutes.
Lat cake cool, fill out of pan.
These are the ingredients that you will need to make your Icing: Milk, Powdered Sugar, Vanilla Extract, salt and butter.
Mix all of the ingredients together in a bowl with a whisk, spoon over cake. When icing is set, slice the cake! Isn’t it beautiful!!
Look at how adorable this cake is!!
Serving Size 1
Amount Per Serving Calories 219 Total Fat 13g Saturated Fat 7g Trans Fat 0g Unsaturated Fat 5g Cholesterol 107mg Sodium 97mg Carbohydrates 22g Fiber 0g Sugar 18g Protein 4g
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Nettie Moore is the cook, baker, photographer and designer behind Moore or Less Cooking Food Blog. Nettie is a self- trained cook and baker. She loves creating easy recipes that don’t call for a lot of unknown ingredients.Nettie’s Blueberry Skillet Cake has been featured in Taste Of Home Magazine and her Peach Raspberry Pie has won awards! She was born and raised in Southern California and now calls New England her home, where she lives with her husband and two children. Follow Nettie on her blog, Moore or Less Cooking, or here:FACEBOOK | TWITTER | GOOGLE+ | PINTEREST | BLOGLOVIN |INSTAGRAM
Recipe from Bellyfull.net