Heart Pound Cake

Step 1

Prepare the red velvet cake according to package instructions. Bake in a well-greased and floured bread loaf pan.

Step 2

Let cool for about 10 minutes and then remove from pan.

Step 3

Cut into slices and let slices continue to cool while you prepare the next layer.

Step 4

In a large bowl, combine the cream cheese and butter. Using hand mixers, beat for about 2 minutes or until soft and creamy.

Step 5

Add in the sugar and eggs and continue to beat.

Step 6

Sift the flour and salt in another small bowl and then slowly mix in with the wet ingredients. Continue to beat and add in vanilla extract.

Step 7

Set aside and preheat the oven to 350 degrees F.

Step 8

Using a cookie cutter, cut out the heart in the sliced red velvet cake.

Step 9

Grease and flour the bread pan very well.

Step 10

Pour a bit of the pound cake layer into the bottom of the pan and then stick the red velvet heart pieces from the back of the pan to the front. Pack the hearts in tightly so cake can't seep between the layers.

Step 11

Pour the remaining pound cake on top so that all the hearts should be completely covered.

Step 12

Cook for about 60-90 minutes or until a toothpick (stuck in only the pound cake layer) comes out clean. This time variance is so large because of altitude differences.

Step 13

Watch the cake and make sure the top and sides aren't burning. If they seem to be browning too quickly, cover with a tin foil tent,

Step 14

Let the cake cool for about 10-15 minutes and then remove onto a large plate or platter.

Step 15

While the cake is cooling, whisk together the powdered sugar and heavy cream. Add in vanilla extract and melted butter to meet your taste preferences.

Step 16

Spoon the glaze over the cake and let the glaze drip down the sides.

Step 17

Using the cookie cutter as a guide for how thick your pieces should be cut, cut and serve.