Adapted from
RDA Enthusiast Brands
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First Loaf:
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16 ozs
pound cake mix
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5 tbsps
butter, softened
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2/3 cup
water
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2 whole
eggs
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12 drops
green food coloring
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1 tsp
pure vanilla extract
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Second Loaf:
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16 ozs
pound cake mix
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5 tbsps
butter, softened
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2/3 cup
water
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2 whole
eggs
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1 tsp
pure vanilla extract
Preheat oven to 350. Prepare two 9" x 5" loaf pans with cooking spray: set aside. For the first loaf, combine one cake mix, five tablespoons butter, 2/3 cup water, two eggs, green food coloring, and one teaspoon vanilla extract. Mix until all combined. Pour batter into one prepared loaf pan. Bake for one hour or until toothpick inserted in the center comes out clean. Cool completely. Cut cooled pound cake into 1" slices. Cut slices with a 2 1/2" shamrock-shaped cookie cutter. Store the remaining cake in the fridge for another use. Stand shamrock slices into prepared loaf pan; set aside. Prepare the second loaf the same as the first except omit green food coloring. Pour batter around and over shamrock slices in the loaf pan. Bake for one hour or until toothpick inserted in the center comes out clean. Note: The nutritional information will not be as accurate as other recipes on the site since this recipe uses half of a pound cake mix instead of a whole package used for the shamrock slices.