I saw this idea on Pinterest for Christmas and when I was thinking of something to do for St. Patrick’s Day that was a little different I knew it would work perfectly.
- 2 3/4 cups sugar
- 1 1/4 cups butter, softened
- 5 eggs
- 1 teaspoon vanilla
- 3 cups all-purpose flour
- 1 teaspoon baking powder
- 1 cup evaporated milk
- Green food coloring
- Shamrock cookie cutter
- Heat oven to 350°
- Grease and flour 10×4 pan
- Beat sugar, butter, eggs and vanilla in large mixer on low-speed, scraping bowl constantly for 30 seconds
- Beat on high-speed, scraping bowl occasionally for 5 minutes
- Beat in flour and baking powder alternately with milk on low-speed
- Separate batter into two even halves
- Add in food coloring 3 drops at a time until desired color achieved to one half of batter
- Bake green colored batter for 70-80 minutes, until toothpick inserted in center comes out clean
- Let cool for 20 minutes (I put mine in the fridge)
- Once the green pound cake has cooled you can slice cake into pieces and then using cookie cutter cut out shamrock pieces and place back into pan
- Pour remaining uncolored batter over the shamrock pieces and bake for 70-80 minutes again.
- Let cool for 20 minutes before removing from pan
- Frost cake and serve!
- 4 cups powdered sugar
- 1 cup softened butter
- 4 oz white almond bark, melted
- 4 tbsp milk
- Using a stand mixer, mix butter until fluffy
- Add 2 cups powdered sugar and beat until well combined
- Slowly drizzle in melted almond bark and mix on high for 2 minutes until well combined
- Add in 2 cups powdered sugar and 4 tablespoons milk and beat on high until light and fluffy.
- You can use as little or as much frosting on your pound cake as you like. You will probably have a lot left, but you can freeze it and keep it for the recipe I will be posting next week!
Frosting is from Love From the Oven // Pound Cake from Betty Crocker’s Cookbook