Witch’s Hat Pound Cake

PREHEAT oven to 350°F.

PREPARE one of the pound cake mixes as instructed on the box instructions. Add the cocoa powder to the batter then mix to fully combine. Transfer to Reynolds^® Bakeware Loaf Pan, then bake as instructed on the box instructions. Transfer to a wire rack to cool for 15 minutes, remove from pan, then transfer to the freezer to cool completely.

CUT the entire loaf into thick, 1 1/2-inch slices. Using a witch hat-shaped cookie cutter, cut shapes out of the center of each of the slices.

PREPARE the second pound cake mix as instructed on the box instructions. Pour a thin layer of batter on to the bottom of a Reynolds^® Bakeware Loaf Pan.

STACK the witch hats upright, inside the pan, in a straight line on top of the batter. Carefully pour the remaining batter on the sides and then on top of the witch hats. Make sure the witch hats are fully covered.

BAKE the pound cake as instructed on the box instructions. Transfer to a wire rack to cool for 15 minutes, remove from pan and cool completely.

WHISK the powdered sugar and orange juice in a large bowel until fully combined and smooth. Pour the icing over the top of the pound cake. Use a spatula to smooth. Sprinkle on pepitas and/or pistachios.

SLICE the cake into 3/4 –inch pieces before serving. The sliced cake will showcase the surprise witch hat inside.