Jack and Coke Cake
Another cake recipe with booze. This one is jack-y and yummy *hic*
Cake Ingredients
1 package butter recipe yellow cake mix
1 3.5-ounce package instant butterscotch pudding mix
1/2 cup softened butter
1/4 cup coke
4 eggs
3/4 cup Jack Daniels Whiskey
1 8 ounce package almond toffee bits (Heath toffee bits, available by the chocolate chips in the baking aisle)
Glaze Ingredients
1/2 cup Jack Daniels Whiskey
1/2 cup butter
1 cup sugar
Frosting Ingredients
1 1/2 cups powdered sugar
1/4 cup butter, melted
1-3 tablespoons Jack Daniels Whiskey
1/2 of a 8-ounce package almond toffee bits (Heath toffee bits)
1 tablespoon coke
Preheat oven to 350 degrees.
Cake
In a large bowl, combine the cake mix and instant pudding, then add butter, coke, 3/4 cup Jack Daniel’s and the eggs. Mix until smooth, about 4 minutes. Pour into a well greased and floured bundt pan; tap the pan on solid surface several times to remove any trapped air bubbles. Pour one whole 8 ounce package of the heath toffee chips evenly over what would be the bottom of the cake. Bake for 50-60 minutes.
Glaze
Make the glaze after removing the cake from the oven, while the cake is still hot. The cake totally soaks this glaze up, making it very moist with a nice Jack flavor. Combine butter, Jack Daniels, and sugar. Bring to a boil for 5 minutes. Pour over the hot cake, with the cake still in the Bundt pan. Jiggle around a bit to make sure the glaze is distributed down the sides of the bundt pan. Let cake cool about 30 minutes and remove from pan. Place on a rack until completely cool.
Frosting
With a mixer, combine powdered sugar, melted butter, 2 tablespoons Jack Daniel’s and 1 tablespoon coke, mix until the lumps are gone. Adjust consistency as needed, add powdered sugar to make it thicker or Jack Daniels to make it thinner. Mix in 4 ounces of heath toffee bits to frosting (1/2 of a package) and mix. Spread frosting over cooled cake.
Jalapeño Carrot Cake with Margarita Frosting
I made this for a co-workers birthday. It was a hit. We were all very grateful that he was nice enough to have a birthday so this cake could be made. Feliz cumpleaños el jefe!
1/2 cup golden raisins
2 tablespoons tequila
2 cups all purpose flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
2 teaspoons ground cinnamon
1 teaspoons ground ginger
1/4 teaspoon ground cloves
1/2 teaspoon ground allspice
4 large eggs
1 cup sugar
1 cup vegetable oil
1 cup dark brown sugar
3 cups peeled, grated carrots
2 cups drained crushed pineapple
1 cup sweetened shredded coconut
2 teaspoons finely grated lime peel
1 tablespoon finely grated orange peel
3 medium or 2 large jalapenos, minced
Margarita Frosting:
8 ounce package cream cheese, softened
4 tablespoons butter, softened
2 cups sifted powdered sugar
2 teaspoons tequila
1 teaspoon orange extract
3 teaspoons finely grated lime peel
For Cake:
Preheat oven to 350 degrees. Butter and flour a 12 cup bundt pan. Combine raisins and tequila in a small saucepan. Cook over low heat until just warm. Remove pan from heat and set aside. Meanwhile, sift together flour, baking powder, baking soda, salt, cinnamon, ginger, cloves and allspice in a large bowl. In a separate bowl, beat together eggs and sugar until light and fluffy. Blend in brown sugar on low speed. Gradually add oil. Blend in flour mixture. Fold in carrots, pineapple, raisins, coconut, lime peel, orange peel and jalapenos. Pour batter into the prepared pan and bake about 55 minutes until a toothpick comes out clean. Cool cake in pan 10 minutes. Remove cake from pan and cool completely on a rack.
For Frosting:
Beat together cream cheese and butter in a large bowl until smooth. Add sugar, tequila, orange extract and lime peel and beat until creamy. Frost top and sides of cooled cake. Refrigerate frosted cake until ready to serve.