My Grandma Rose had a tradition of hosting a Thanksgiving dinner the Sunday before Thanksgiving. When you have a huge family, sometimes it can be hard to get everyone together on the actual day of Thanksgiving. Sometimes you have to switch years with your spouse (this year my family, next year yours). My Grandma’s tradition was a great way for everybody to be able to get together and celebrate Thanksgiving every year! Since my Grandma and Grandpa have both passed away, we still carry on the tradition! So since I will be having two Thanksgivings this year, I get to come up with two Thanksgiving desserts. This cake will be sure to wow my family and I am sure they will be wondering “How did you do that?”!
- 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
- • brown food coloring or cocoa powder
- • 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.) or use 2 TB of cocoa powder.
- 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 turkey 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 turkey 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!
ENJOY and HAPPY THANKSGIVING!
My cake was featured here!