Cream the butter and sugar for 5 minutes. Add eggs, one at a time. Mix all the dry ingredients together.

Add the dry ingredients alternating with the sour cream. Beat well and pour into a greased floured bundt pan (see directions for this cake below.) Use 1 5x9" bread pan for one cake.

Bake at 325° for 1 hr 15 minutes (bundt) about 1 hr. 10 minutes for loaf pans.

After the pink loaf bakes, cool for about 5 minutes then turn out onto rack to cool. When cool, refrigerate for 3-4 hours. Cut the cold cake into slices the thickness of your cookie cutter (I did thinner than the cutter because I did not want to have to cut huge pieces of the cake.) Using your cookie cutter, cut out heart shapes and set aside. Save scraps for munching.

While the cake is in the refrigerator prepare your second cake (white) if using box mix. If not using box mix I would refrigerate the remaining batter until you are ready to put the cake together.

Grease and flour your second bread pan and put just enough batter in the bottom to cover. Take your cutout hearts (or whatever shape you choose) and line up in bottom of pan as close as you can get them. Pour the remaining batter over the hearts making sure you have them all covered. Make sure the batter doesn't overflow.  I would leave about 1/2"-"1 from the top.

Bake for about 1 hour at 325°.  Let cool in pan for about 20 minutes before trying to remove.  While the cake is cooling make the frosting.

Vanilla icing: Mix icing ingredients and spread over cooled cake. (or use the other recipe below for a flufflyier looking frosting.

*NOTE: if none of these directions make sense as far as putting the cake together, please look at Very Culinary's website

DIRECTIONS FOR THIS CAKE: If making two, make two recipes, tint one pink and one white. If only making one loaf of valentine pound cake, take a little more than half the batter and tint pink. Leave the remaining batter white. Pour the pink batter into a 5 x 9" bread pan and bake for an hour at 325°. Check with toothpick to make sure it is done. The cake in a bundt pan takes about 1 hr. 15 minutes, in loaf pan about an hour. I measured the batter and I think I came up with about 8-9 cups. You will need less of the white because you are going to cut the pink cake into slices and then put the hearts or shape into the loaf pan and pour the white batter around it, so you will, of course need less white batter.

Another frosting recipe from sheknows.com

For the icing

8 tablespoons (1 stick) butter

3-1/2 cups powdered sugar

3 tablespoons evaporated milk

1 teaspoon vanilla

1/2 cup chopped pecans (optional)

Meanwhile, prepare the brown butter pecan icing.

Put powdered sugar in a mixing bowl. In a saucepan, melt butter and boil, stirring until it starts to brown and form dark flecks on the sides and bottom.

Remove from heat. Pour the melted brown butter and flecks over the powdered sugar. Add the evaporated milk and vanilla. Stir until combined and creamy. Add more powdered sugar if it appears too runny or more evaporated milk if it seems too stiff.