Ingredients
- 1 package (16 oz.) pound cake mix
- 2 Tbs. unsweetened cocoa powder (sifted)
- 1 1/2 Tbs. green food coloring
- 1 package (16 oz.) vanilla frosting
- 1/4 cup white chocolate chips, melted
Directions
1. Heat oven to 350F. Using 2" shamrock cutter or template, trace shamrocks 2" apart on 2 pieces of parchment paper cut to fit baking sheets. Invert papers onto baking sheets.
2. Prepare cake mix according to package instructions, using only half water called for. Stir in cocoa and food coloring; spoon into pastry bag fitted with round tip (like Ateco #441). Pipe batter inside each shamrock shape on baking sheets. Chill 5 minutes.
3. Bake 6 minutes or until done. Let cool on pans 10 minutes; carefully remove shamrocks from parchment paper. Let cool completely. Repeat with remaining batter to make 48 shamrocks.
4. Using a mixer on medium, beat frosting and white chocolate 30 seconds; spoon into pastry bag fitted with star tip (like Wilton #1M). Pipe frosting onto bottoms of half the shamrocks. Top with remaining shamrocks.
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