Cook time: 1 hour 50 minutes
Chill time: 2-4 hours
Total Active time: 25 minutes
• 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
• 1 1/2 cups powdered sugar
• 2 1/2 tablespoons milk
• 1 teaspoon butter, melted
• 1/4 teaspoon vanilla
• 1/8 teaspoon salt
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 on box (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! Adorable, right!?