Mountain Dew Shamrock Cake

Special Supplies:

*Deep Bread Pan, but not very wide

*Shamrock Cookie Cutter, small to medium (Check to see if it fits and is not taller than your bread pan

*Parchment Paper

*Medium size Metal Clips, optional but work well to clip parchment to pan

Ingredients:

*3 cups flour, sifted

*1 teaspoon Baking Powder

*1/4 teaspoon Sea Salt or Kosher Salt

*1 cup Butter, room temperature

*1 and 1/2 cups Sugar

*4 Eggs, room temperature

*1 teaspoon Vanilla Extract

*1 tablespoon Fresh Lemon Juice

*1 tablespoon Lime Juice

*1 tablespoon Lemon Zest, more for garnish

*1 tablespoon Lime Zest, more for garnish

**1 can Mountain Dew

Directions:

Sift together in a bowl the dry ingredients, flour, baking powder and salt. Set aside.

In a stand mixer on medium low-speed, combine the wet ingredients except for the can of Mountain Dew: Cream together the butter and sugar until light and fluffy. Then add the eggs one at a time incorporating each one before adding the next egg, vanilla, lemon juice, lime juice, lemon zest and lime zest, mixing for 3 minutes.

Slowly add the dry ingredients 1/3 at a time and mix together until incorporated about 1-2 minutes.

Remove the bowl from the stand mixer and fold in the can of Mountain Dew.

Reserve 2/3 of the batter and set side. Then color 1/3 of the batter green and pour the green batter into a parchment covered quarter baking sheet. Bake 350*F. for 25 to 30 minutes or until toothpick comes out clean, checking in the middle of the green cake.

Remove green cake from the oven and allow to cooling slightly and flash freeze for 20 minutes. Then with a medium to small shamrock cookie cutter cutout 11 to 12 shamrocks, depending on the size of bread pan you use.

In bread pan lined with parchment paper, pour a 1 inch layer of white cake batter in the bottom of bread pan.

Take the cut shamrocks and pile them up and place in bread pan with the stem end on the bottom bread pan or turned shamrocks slightly on their side. Then pour the rest of the white batter on to the top of the shamrocks, covering them as much as possible and bake in a 350*F. oven for 40 to 50 minutes or until white edges are no longer gooey, check with a toothpick.

Remove the cake from the oven and pour over the reduced Mountain Dew Glaze. Top with grated lemon and lime zest if desired.

Mountain Dew Glaze

*1 can Mountain Dew

Using a small sauce pan on medium low heat reduce the can of Mountain Dew by a little less than 1/2 and set aside, for glazing the cake after baking.

Slice cake and enjoy!

Note: This is a moist cake, also depending on the thickness of the cake slices the shamrocks might not appear well on the end pieces.

Enjoy!

Lindy