1 (10.75-ounce) frozen pound cake
1 cup firmly packed brown sugar
2 teaspoons vanilla
1/2 cup sour cream or buttermilk
2 (1-ounce) squares bittersweet or semi-sweet baking chocolate, melted, cooled
1 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup powdered sugar
1 to 2 tablespoons milk
Edible glitter or decorations, as desired
Heat oven to 350°F. Grease three (6x3 1/2-inch) disposable aluminum baking pans; set aside.
Slice frozen pound cake into 3/4-inch slices. Cut two shapes from each slice using one (1 1/2- to 2-inch) cookie cutter; set aside.
Combine brown sugar, butter, eggs and vanilla in bowl. Beat at medium speed until well mixed; add sour cream and melted chocolate. Continue beating until well mixed; add all remaining cake ingredients. Beat at low speed until mixture is smooth.
Pour 1/3 cup batter into bottom of each prepared pan; smooth surface. Stand pound cake cut-outs in center of each loaf pan, in single row, touching to form one long shape. Lightly press into batter, if necessary. Divide remaining batter among pans (about 3/4 cup each), spreading to completely cover cut-outs.
Place loaf pans onto baking sheet; bake 35-40 minutes or until chocolate batter is baked through and toothpick inserted near edge of cake comes out clean. (Center of loaf may dip slightly.) Cool completely in pans on cooling rack.
Combine powdered sugar and enough milk for desired glazing consistency in bowl. Drizzle over cooled cake. Immediately sprinkle with edible glitter or decorations, as desired.
- Batter can be baked in four (5 1/2x3-inch) paper pans. Spoon 1/4 cup batter onto bottom of each pan; place cut-outs. Divide remaining batter among pans. Bake 25-35 minutes.
- You do not need to grease paper pans that are coated and have a peel-off wrapper.