Try this Easy Pound Cake Recipe recipe, or contribute your own.
- Carbohydrate 84.179100069394 g
- Cholesterol 298.625000233338 mg
- Fat 107.791850086672 g
- Fiber 0 g
- Protein 28.453750009526 g
- Saturated Fat 67.5243800543427 g
- Serving Size 1 1 recipe (999g)
- Sodium 1308.71000066143 mg
- Sugar 84.179100069394 g
- Trans Fat 7.98713000646926 g
- Calories 1395 calories
Step-by-step
- Preheat oven to 350.
- Spray loaf pan with cooking spray.
- Prepare your first pound cake following box directions. Add food coloring to get good pink color in batter.
- Pour batter into prepared pan and bake for 45 minutes (about 10 less than box directions.
- Let cool on rack for an hour.
- Remove cake from pan and refrigerate for several hours.
- Slice cold cake into slices no thicker than your cookie cutter.
- Use cookie cutter to cut heart shapes from each aand stack to side.
- Prepare the other box of pound cake mix following box directions.
- Spray loaf pan with cooking spray.
- Pour ¼" of batter in the bottom.
- Place your heart cut-outs down the middle, keeping them straight and together.
- Pour remaining batter over the heart cut-outs in the pan. Ensure it gets down the sides and covers the top. (There will be a lot of batter left!)
- Bake according to box directions.
- Let cool on rack for an hour.
- Remove from pan and place on platter.
- In a medium bowl, put powdered sugar and slowly add milk until desired consistency is reached.
- Drizzle icing over cake and serve.
Standard pound cake relies on equal weights of flour, butter, eggs, and sugar for a dense crumb, whereas this boxed mix adaptation uses specific aeration timing to build structure. Creaming the butter thoroughly introduces trapped air pockets that expand under heat, yielding a stable matrix capable of holding embedded shapes. Chilling the initial baked loaf before cutting prevents the crumb from tearing during the stamping process.
Substitutions alter final moisture retention significantly. Fresh dairy provides different fat-to-protein ratios than ultra-filtered alternatives, impacting how the batter binds around the interior hearts. Maintaining uniform thickness when slicing the first cake ensures the embedded pieces bake evenly without creating dense pockets in the surrounding batter.
Pouring the second batter requires precision to fill the void spaces completely. Air gaps left around the inner shapes cause structural collapse during the second bake at 350 degrees Fahrenheit. Tap the pan firmly against the counter twice before baking to release large surface bubbles trapped by the viscous mixture.
Storage impacts the crumb texture over multi-day periods. Wrapped tightly in plastic film, the finished loaf retains moisture for up to three days at room temperature. Refrigeration slows staling but accelerates starch retrogradation, so bring slices to room temperature before serving to soften the solid fats.
