In a medium bowl, add one box of cake mix, 2 eggs, ¼ cup butter, 2/3 cup of water and 1 teaspoon red gel food coloring.
Mix on low for 30 seconds and then turn the mixer up to medium and mix for another 1-2 minutes, until batter is smooth. Add additional food coloring if needed.
Spray a 9x5 loaf pan with Baker’s Joy and pour red batter into the pan.
Bake at 350 for 45 minutes.
Remove from the oven and let cool for 1 hour in the refrigerator.
Remove the cake from the refrigerator and turn out onto a clean surface.
Using a bread knife, cut ¾ inch thick slices. Use the heart cookie cutter to cut out a heart out of each piece. Set the hearts aside.
Make the second pound cake, mix butter, water, eggs and cake mix until smooth.
Spray a clean 9x5 loaf pan with Baker’s Joy and place the hearts in the bottom of the pan. (To keep the hearts from falling over, I used a scrap piece of cake to wedge in the end to keep the heart pieces in place. See photo for example).You can also pour a little of the 2nd batter into the pan before putting the hearts in, as a base.
Gently pour the prepared pound cake batter onto the sides of the cake and then over the top. Gently shake the pan to make sure the batter settles around the hearts. Remove the “wedge”.
Bake at 350 for 40 minutes or until a toothpick inserted into the side comes out clean. (All ovens bake differently, It doesn’t need to bake the full amount this time. Keep your eye on it and remove when done).
While the cake is cooling, make the glaze. Mix 1 cup of powdered sugar. Add milk 1 tablespoon at a time until you’ve reached your desired thickness. I generally like my glaze to be really thick so it stays in place on the loaf.
Remove from oven and let cool.
Glaze and add sprinkles. Let set before slicing and serving.
Note: The ingredient list contains what you need to make both boxes of cake mix.An exact 9x5 pan is a MUST for this recipe. I did not start with a 9x5 pan and my batter overflowed (The top opening of the loaf pan should measure exactly 9x5 inches.)