Hidden Heart Valentine's Pound Cake

Hidden Heart Valentine's Pound Cake might be a good recipe to expand your side dish collection. This recipe serves 10 and costs 59 cents per serving. One portion of this dish contains approximately 3g of protein, 1g of fat, and a total of 164 calories. This recipe from Boulder Locavore has 7491 fans. A mixture of pound cake, food coloring, gf chocolate cake mix, and a handful of other ingredients are all it takes to make this recipe so tasty. It is a good option if you're following a dairy free diet. From preparation to the plate, this recipe takes about 2 hours and 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 4%. This score is improvable. If you like this recipe, take a look at these similar recipes: Valentine Heart Brownies, Valentine Heart Cakes, and Valentine Heart Brownies.

Servings: 10

Preparation duration: 30 minutes

Cooking duration: 120 minutes

 

Ingredients:

Equipment:

Cooking instruction summary:

Preheat oven to the temperature specified for the butter or vanilla pound cake.

Assemble the vanilla pound cake per the recipe or mix directions. To make the brilliant fuchsia heart, add 1/8 teaspoon Wilton Rose coloring to the mix (if desiring a more tame pink, begin to add small amounts dipped from the container with a toothpick, mix and add more if needed; it is very concentrated coloring). Mix incorporating the color uniformly in the batter.

Begin adding cherry flavoring by the ½ teaspoon until reaching desired flavor. Note: I used a natural Cherry flavoring and wanted a strong cherry flavor to stand up to the chocolate in the outer cake so ended up using 1 tablespoon.

Pour batter into a prepared loaf pan. Bake as instructed in recipe or mix directions. Remove, cool and remove from the pan. Allow to cool completely.

Reheat oven to specified temperature for the chocolate pound cake recipe or mix.

Place cherry pound cake on a cutting board. Using the depth of the heart cookie cutter as a guide, cut the pound cake into slices the same thickness as the cookie cutter (e.g. my cookie cutter is 1 inch deep so I made slices that were 1 inch thick).

Place each slice flat on the cutting board and using the cookie cutter cut one heart out of each slice. Set aside scraps.

Butter a loaf pan the same size or larger than the pan used for the cherry pound cake. Place cherry pound cake hearts in the middle of the prepared pan; point down, back-to-back touching each other.

Prepare the chocolate pound cake recipe or mix according to the directions.

This step is easiest accomplished with a helper! Begin on one end of the loaf pan, with one person holding the hearts upright on their point, place a spoonful of batter on one side of the first heart and then a spoonful on the opposite of the first heart. Proceed up the pan in this manner until there is a small amount of batter on either side of all the hearts; this will stabilize the hearts and ensure they stay on their point during baking. Fill in the remaining batter on both sides and cover the top of the hearts. Note: the top may be rounded due to the shape of the top of the hearts.

Bake the pound cake to the directions for the chocolate pound cake. Check for doneness earlier than suggested. Due to the pre-baked cherry pound cake center the pound cake may done earlier than if baking regularly.

Remove from oven; allow to cool for 15-20 minutes in the pan on a cooling rack. Remove from pan and cool completely before slicing. Note: I found the gluten free pound cake sliced best after refrigerating. Can be kept in the refrigerator tightly wrapped for up to a week or frozen and then defrosted to be eaten at a later date.

In the next Boulder Locavore post will be a recipe to use up the leftover scraps of the Cherry Pound Cake!

 

Step by step:

1. Preheat oven to the temperature specified for the butter or vanilla pound cake.Assemble the vanilla pound cake per the recipe or mix directions. To make the brilliant fuchsia heart, add 1/8 teaspoon Wilton Rose coloring to the mix (if desiring a more tame pink, begin to add small amounts dipped from the container with a toothpick, mix and add more if needed; it is very concentrated coloring).

2. Mix incorporating the color uniformly in the batter.Begin adding cherry flavoring by the ½ teaspoon until reaching desired flavor. Note: I used a natural Cherry flavoring and wanted a strong cherry flavor to stand up to the chocolate in the outer cake so ended up using 1 tablespoon.

3. Pour batter into a prepared loaf pan.

4. Bake as instructed in recipe or mix directions.

5. Remove, cool and remove from the pan. Allow to cool completely.Reheat oven to specified temperature for the chocolate pound cake recipe or mix.

6. Place cherry pound cake on a cutting board. Using the depth of the heart cookie cutter as a guide, cut the pound cake into slices the same thickness as the cookie cutter (e.g. my cookie cutter is 1 inch deep so I made slices that were 1 inch thick).

7. Place each slice flat on the cutting board and using the cookie cutter cut one heart out of each slice. Set aside scraps.Butter a loaf pan the same size or larger than the pan used for the cherry pound cake.

8. Place cherry pound cake hearts in the middle of the prepared pan; point down, back-to-back touching each other.Prepare the chocolate pound cake recipe or mix according to the directions.This step is easiest accomplished with a helper! Begin on one end of the loaf pan, with one person holding the hearts upright on their point, place a spoonful of batter on one side of the first heart and then a spoonful on the opposite of the first heart. Proceed up the pan in this manner until there is a small amount of batter on either side of all the hearts; this will stabilize the hearts and ensure they stay on their point during baking. Fill in the remaining batter on both sides and cover the top of the hearts. Note: the top may be rounded due to the shape of the top of the hearts.

9. Bake the pound cake to the directions for the chocolate pound cake. Check for doneness earlier than suggested. Due to the pre-baked cherry pound cake center the pound cake may done earlier than if baking regularly.

10. Remove from oven; allow to cool for 15-20 minutes in the pan on a cooling rack.

11. Remove from pan and cool completely before slicing. Note: I found the gluten free pound cake sliced best after refrigerating. Can be kept in the refrigerator tightly wrapped for up to a week or frozen and then defrosted to be eaten at a later date.In the next Boulder Locavore post will be a recipe to use up the leftover scraps of the Cherry Pound Cake!

Nutrition Information:

covered percent of daily need