This Cheerwine Chocolate Glazed Pound Cake makes for a super moist and decadent cake that is sure to make your Valentine swoon.
Most people seem to really love Valentine’s Day or really hate it.
I love heart shaped anything and all things pink.
So even when I didn’t have someone in my life I always loved Valentine’s Day.
Is it commercialize?
You bet, but I still like a day that is dedicated to love.
If you have no significant other this year I suggest you still celebrate the essence of the day.
Make a list of all the things you love about your life.
Then the next day, February 15th…what I will call Valen-festivus you can make a list and air your grievances.
If you never saw Seinfeld then you are thinking Valen-festivus?
But if you do know Seinfeld you know that I’m poking fun at their holiday of Festivus.
So here is my main grievance for Valen-festivus:
Shaving razor blade packaging.
We buy our razor blades at Costco because while you still need to take out a small loan to buy them they cost slightly less there than anywhere else.
Once I get over the initial shock of the price and my fleeting thought of going all natural and fuzzy instead, I get the razors home.
That’s when the real struggle begins.
I get it; they are expensive and are sharp pointy things that you don’t want people to steal.
But they have so many moisturizing strips around them these days I doubt you could to that much damage to someone without first doing damage to yourself as well.
And speaking of damage I beheaded a shampoo bottle the last time I tried to get the razors out of the packaging.
I first tried to cut it open with scissors which got me nowhere because it is seriously thick cardboard.
Then I decided to peel back the layers of the packaging.
Which is when I learned there are about 4,000 (give or take) thick cardboard layers.
I mean you could build a house out of this stuff…if only the three little pigs knew about this technology.
When I finally make it to the plastic part holding the razors I think yay!
Except no yay.
More like *$()*()@&%)*().
As I tried to pry the plastic apart the razer blade package went flying through the bathroom sky.
Breaking my shampoo bottle.
I killed a shampoo bottle.
So I try again.
This time giving myself a plastic cut (similar to a paper cut) and my drunken sailor vocabulary increases.
I somehow eventually managed to get a little hole into the plastic packaging and am able to get one razor out.
That’s when I quit.
I go no further to save the lives of innocent conditioner bottles and any other beauty products in the bathroom that don’t deserve to be beheaded like the poor shampoo was.
And I thought child safety caps on pills were bad….geesh.
To make life better I made a cake.
Cheerwine Chocolate Glazed Pound Cake to be exact.
I had made a 7-Up Pound Cake a few years ago that turned out yummy.
And thought to myself I wonder if I can just replace the 7-Up with another type of soda…the answer is yes.
I have been on a big Cheerwine kick lately and wanted to use it because it would give a light pink color to the inside of the cake and that was festive for Valentine’s day.
The Bundt pan I used came from Williams-Sonoma.
And I blame Ashley (Not Without Salt) for poorly influencing me to purchase it.
If you are not into hearts I love this Nordic Ware Platinum Collection Blossom Bundt Pan and Nordic Ware Platinum Collection Heritage Bundt Pan to use as well.
The great thing about a pretty Bundt pan is that if you are not gifted at decorating (cough, cough me) then no worries because the pan already has a beautiful pattern.
Since this recipe requires so much butter I HIGHLY recommend you use Plugra butter.
The better your ingredients the better your final product.
If you cannot find Cheerwine in your area I suggest using Cherry cola.
While this cake is heart shaped this is so a cake you want to be making year round!
It’s a great day to order my cookbook.
Want More Pound Cake Recipes?
- For the Pound Cake:
- 1 ½ cups unsalted butter, at room temperature (I used Plugra)
- 3 cups granulated sugar
- 5 eggs, at room temperature
- 3 cups cake flour
- 1 cup Cheerwine soda (or cherry cola),at room temperature
- 1 tsp. vanilla extract
- ½ tsp. salt
- For the Cheerwine Glaze:
- 1/3 cup Cheerwine (or cherry cola)
- 1/2 cup unsalted butter (I used Plugra)
- 1/4 cup unsweetened natural cocoa powder
- 2 1/2 cups powdered sugar, sifted
- 1/4 tsp. vanilla extract
- Heart shaped sprinkles (optional)
- For the Cake:
Preheat oven to 300F.
- Spray a 10” tube or Bundt pan with baking spray.
- Using a stand mixer with a paddle attachment cream together butter and sugar on medium high speed until mixture is light and fluffy, about 5 minutes.
- Add extract and salt and beat for another minute.
- Add eggs one at a time, scraping down the bowl after each addition.
- Alternating add flour, then soda, then flour, then soda, and end with flour.
- Spoon or scoop (I find an ice cream scoop works best for this) batter into the prepared pan.
- Bake for 1 hour and 40 minutes or until a knife or wooden skewer when inserted comes out clean.
- Cool for 10 minutes on a wire rack.
- Remove from pan and glaze.
- For the Glaze:
- In a small saucepan, combine Cheerwine, butter, and cocoa powder; bring to a boil.
- Pour hot mixture over confectioners’ sugar. Stir until smooth. Add vanilla extract and whisk.
- Cool for approximately 20 minutes, or until lukewarm.