Booze Soaked Cake #7–Pumpkin Spice

It’s been quite a long time, but I finally had an idea for a new booze-soaked cake! I’m working on ideas for two others…not sure when I’ll get around to them, though.

I saw a display of pumpkin pie liqueur, (sounds gross, right?), in the store last month, and the idea for this new booze soaked cake was born. I decided to use pumpkin spice creamer, a spice cake, and pumpkin spice jell-o pudding to complete the recipe. This is definitely one of my favorites, (although it still doesn’t match the peppermint chocolate version!), and it really tastes like fall! It’s definitely a seasonal cake, though, because the creamer, pudding, and liqueur are only available at this time of year.

Cake:

1 package spice cake mix
1 cup non dairy pumpkin spice flavored coffee creamer
1 cup pumpkin pie liqueur
3 eggs
1/3 cup vegetable oil

Filling/Frosting:

1 (3.5 ounce) package instant pumpkin spice pudding mix
1 cup non dairy pumpkin spice flavored coffee creamer
1/4 cup pumpkin pie 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 pumpkin spice flavored creamer, 1 cup pumpkin pie liqueur, eggs and oil until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 15-18 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling/frosting.

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

Booze Soaked Cake #6–Guinness

This is a less labor-intense version of the classic Guinness cake. I made it for the first time last St. Patrick’s Day, and it was a huge hit. Not too sweet, no overwhelming frosting, just a nice, simple ganache. The cake itself is very dense, and the flavor is very unique. It quickly became a family favorite!

  • 1 cup stout (such as Guinness)
  • 1 cup (2 sticks) unsalted butter
  • 3/4 cup unsweetened cocoa powder (preferably Dutch-process)
  • 2 cups all purpose flour
  • 2 cups sugar
  • 1 1/2 teaspoons baking soda
  • 3/4 teaspoon salt
  • 2 large eggs
  • 2/3 cup sour cream
  • 6 ounces good semisweet chocolate chips
  • 6 tablespoons heavy cream
  • 3/4 teaspoon instant coffee granules

Cake prep:

Preheat oven to 350°F. Butter or spray a bundt pan well; make sure you get in all of the nooks and crannies. (Some people even go so far as to brush the inside of their bundt pans with melted butter–you cannot be too careful!). Bring 1 cup stout and 1 cup butter to simmer in heavy large saucepan over medium heat. Add cocoa powder and whisk until mixture is smooth. Cool slightly.

Whisk flour, sugar, baking soda, and 3/4 teaspoon salt in large bowl to blend. Using electric mixer, beat eggs and sour cream in another large bowl to blend. Add stout-chocolate mixture to egg mixture and beat just to combine. Add flour mixture and beat briefly on slow speed. Using rubber spatula, fold batter until completely combined. Pour batter into prepared pan. Bake cake until tester inserted into center comes out clean, about 35 minutes. Transfer cake to rack; cool completely in the pan, then turn cake out onto rack for drizzling ganache.*

Ganache:

For the ganache, melt the chocolate, heavy cream, and coffee in the top of a double boiler over simmering water until smooth and warm, stirring occasionally. Drizzle over the top of cooled cake.

Booze Soaked Cake #5–Apple Spice

I think I’m going to call this a “Drunken Apple Cinnamon Cake.” Not quite as good as the Peppermint Dream, but definitely in the top three. Tastes like fall–what a treat!

Cake:

1 (18.25 ounce) package spice cake mix

1 cup non dairy cinnamon bun flavored creamer

1 cup apple schnapps

3 eggs

1/3 cup applesauce

Filling/Frosting:

1 (3.5 ounce) package instant vanilla pudding mix

1 cup non dairy cinnamon bun flavored creamer

1/4 cup apple 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 cinnamon bun flavored creamer, 1 cup apple schnapps, eggs and applesauce until blended. Distribute cake batter evenly between the cake pans. Bake in the preheated oven for 20-25 minutes, making certain the cake layers do not overbake. Allow to cool completely before filling.

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

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.

Booze Soaked Cake #1–Tiramisu

For my birthday last month, I tried a new cake recipe–a tiramisu layer cake courtesy of Allrecipes. I’ve had my eye on this recipe for over a year, but it’s a little costly to make (thanks to the coffee liqueur and mascarpone cheese), so I had to wait for the right occasion to try it out.

I was not disappointed! Even though the base was a regular boxed layer cake, and not sponge cake, it tasted just like tiramisu. And tiramisu happens to be one of my all-time favorite desserts, so this was the perfect birthday cake for me.

I have to admit, I do think I did something to screw up the filling a little bit. It was much creamier than I was expecting (I thought it would have more of a whipped consistency), and so it was too runny. It *did* taste just like I was hoping it would, though. Not sure what happened there, as I did follow the recipe exactly (honest!), but the next time I make it, I hope to correct whatever error I made, without tampering with the excellent taste.

CAKE:

1 (18.25 ounce) package moist white cake mix

1 teaspoon instant coffee powder

1/4 cup coffee

1 tablespoon coffee flavored liqueur

FILLING:

1 (8 ounce) container mascarpone cheese

1/2 cup confectioners’ sugar

2 tablespoons coffee flavored liqueur

FROSTING:

2 cups heavy cream

1/4 cup confectioners’ sugar

2 tablespoons coffee flavored liqueur

GARNISH:

2 tablespoons unsweetened cocoa powder

1 (1 ounce) square semisweet chocolate

Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 (9 inch) pans.

Prepare the cake mix according to package directions. Divide two-thirds of batter between 2 pans. Stir instant coffee into remaining batter; pour into remaining pan.

Bake in the preheated oven for 20 to 25 minutes, or until a toothpick inserted into the center of the cake comes out clean. Let cool in pan for 10 minutes, then turn out onto a wire rack and cool completely. In a measuring cup, combine brewed coffee and 1 tablespoon coffee liqueur; set aside.

To make the filling: In a small bowl, using an electric mixer set on low speed, combine mascarpone, 1/2 cup confectioners’ sugar and 2 tablespoons coffee liqueur; beat just until smooth. Cover with plastic wrap and refrigerate.

To make the frosting: In a medium bowl, using an electric mixer set on medium-high speed, beat the cream, 1/4 cup confectioners’ sugar and 2 tablespoons coffee liqueur until stiff. Fold 1/2 cup of cream mixture into filling mixture.

To assemble the cake: Place one plain cake layer on a serving plate. Using a thin skewer, poke holes in cake, about 1 inch apart. Pour one-third of reserved coffee mixture over cake, then spread with half of the filling mixture. Top with coffee-flavored cake layer; poke holes in cake. Pour another third of the coffee mixture over the second layer and spread with the remaining filling. Top with remaining cake layer; poke holes in cake. Pour remaining coffee mixture on top. Spread sides and top of cake with frosting. Place cocoa in a sieve and lightly dust top of cake. Garnish with chocolate curls. Refrigerate at least 30 minutes before serving.

To make the chocolate curls, use a vegetable peeler and run it down the edge of the chocolate bar.