amaretto divine

Booze Soaked Cake #4–Peppermint Chocolate

I was going to wait to try this latest twist on the “Amaretto Divine” cake until Christmastime, but when I was in the grocery store, I noticed that they had the necessary peppermint mocha coffee creamer–now available all year long! (I also *really* want to start drinking coffee again, but that’s a whole other story!) Since I could get the creamer now, I decided to go ahead and make the cake as a surprise for Ryan upon his return from Portugal.

Based on the reactions of the whole family, this was the best cake yet! The children loved it, Ryan loved it, and I could have sat down and eaten the whole bowl of frosting before it ever made it to the cake (I didn’t, I promise!). It was so delicious that I think I’m going to call it “Peppermint Dream,” or something that will similarly convey its excellence. Anyway, I’m sure I’ll be making this one again, probably for Christmas like I had originally planned, and maybe even before then, too, since it was such a big hit!

Cake:

1 (18.25 ounce) package devil’s food cake mix

1 cup non dairy peppermint mocha flavored creamer

1 cup peppermint schnapps

3 eggs

1/3 cup vegetable oil

Filling/Frosting:

1 (3.5 ounce) package instant devil’s food pudding mix

1 cup non dairy peppermint mocha flavored creamer

1/4 cup peppermint schnapps

2 cups heavy cream, whipped

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup peppermint flavored creamer, 1 cup peppermint schnapps, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

To make the peppermint mocha whipped cream filling: Combine pudding mix, 1/4 cup peppermint schnapps and 1 cup peppermint mocha flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the peppermint mocha mixture. Use to fill and frost the cake. Refrigerate until ready to serve.

Booze Soaked Cake #3–Kahlua

After the immense success of the “Amaretto Divine” cake, I decided to try a twist on that recipe that was mentioned in the comments on the Allrecipes website. Instead of using a yellow cake mix, amaretto flavoring and vanilla pudding, the “Death by Chocolate” suggestion called for devil’s food cake mix, kahlua, hazelnut creamer and chocolate pudding.

I was not disappointed. The early results on this cake are that it is *the best* cake I have ever made. And I make a lot of cakes! Both Turkey and Bunny said it was the best ever, and Ryan said it was at least the best of my recent attempts. As for Moose and Ladybug, they didn’t have much to say, but they sure cleaned their plates fast! And by cleaned, I mean licked, at least in the case of Ladybug, who was, in her defense, just copying what her older sister was doing.

Awesome cake–I can’t wait to try a further twist on the recipe that is my original creation, but it’s more a of Christmas kind of flavor (peppermint will be involved), so that will have to wait a bit.

Cake:

1 (18.25 ounce) package devil’s food cake mix

1 cup non dairy hazelnut flavored creamer

1 cup kahlua liqueur

3 eggs

1/3 cup vegetable oil

Filling/Frosting:

1 (3.5 ounce) package instant chocolate pudding mix

1 cup non dairy hazelnut flavored creamer

1/4 cup kahlua liqueur

2 cups heavy cream, whipped

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup hazelnut flavored creamer, 1 cup kahlua liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

To make the hazelnut whipped cream filling: Combine pudding mix, 1/4 cup kahlua liqueur and 1 cup hazelnut flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the hazelnut mixture. Use to fill and frost the cake. Refrigerate until ready to serve.

Booze Soaked Cake #2–Amaretto

After having success with the tiramisu cake, I decided to try another cake flavored with some kind of liqueur. This time I chose amaretto, and found a recipe called “Amaretto Divine” on Allrecipes. The name of the recipe did not disappoint–it really is a heavenly cake (of course, with over a cup of amaretto in it, it ought to be!). I was worried that the cake would be too moist, because there is so much more liquid in the batter than the box mix recipe calls for, but somehow, it worked out, and was wonderful. The only change I made was also frosting the sides of the cake–I didn’t want that wonderful frosting going to waste! I can’t wait to make it again!

Cake:

1 (18.25 ounce) package yellow cake mix

1 cup non dairy amaretto flavored creamer

1 cup amaretto liqueur

3 eggs

1/3 cup vegetable oil

Filling/Frosting:

1 (3.5 ounce) package instant vanilla pudding mix

1 cup non dairy amaretto flavored creamer

1/4 cup amaretto liqueur

2 cups heavy cream, whipped

4 (1.4 ounce) bars chocolate covered toffee bars, chopped

1 (1.5 ounce) bar chocolate candy bar, melted

1/2 cup sliced almonds

Preheat oven to 325 degrees F (165 degrees C). Grease and flour three 8- inch pans.

Mix together the cake mix, 1 cup amaretto flavored creamer, 1 cup amaretto liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

To make the amaretto whipped cream filling: Combine pudding mix, 1/4 cup amaretto liqueur and 1 cup amaretto flavored creamer. Set aside for 5 minutes until thickened. Fold the whipped cream into the amaretto mixture, then stir in the crushed chocolate covered toffee bars. Use to fill and frost top of the cake. Drizzle cake with melted chocolate candy bar and sprinkle with sliced almonds. Refrigerate until ready to serve.