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Interestingly, adding liqueur to your box of cake mix can help those chocolate flavors really shine through in a way you didn't know was possible. According to Bon Appétit, liqueurs like espresso, dark rum, and Kahlua can really elevate the chocolate notes in the cake and are therefore the best additions. If you think about it, it makes sense.
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Coat a nonstick bundt pan with cooking spray; set aside. In a large bowl, cream together the butter, sour cream, and sugar until fluffy; about two minutes. Add in the amaretto and vanilla and mix to combine. Pour in the flour and mix to combine. Beat in the eggs, one at a time, until mixture is fully combined.
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Cake. Preheat oven to 350 degrees. Spray a bundt pan with cooking spray. Mix cake mix and pudding powder in a bowl. In a separate bowl beat eggs for about 2 minutes. Add the water, oil and liqueur and beat until well mixed. Add liquid mix to the dry mix and beat for about 2 minutes.
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11. Jamaican Rum Cake. The Jamaican Rum Cake recipe is a game-changer for liquor cakes. This dense and moist cake is infused with a rum and butter syrup, taking the deliciousness to a whole new level. The inclusion of butter in the syrup adds a rich flavor and helps keep the cake moist.
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This cake is full of pumpkin liqueur, filled with white chocolate liqueur ganache, and topped with a coffee ganache drip. Recipe below - happy baking! (Disclosure: As an Amazon associate I may earn from qualifying purchases, and my posts often contain affiliate links. If you click a link and make a purchase, I may receive a commission at no.
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Prep the oven. Preheat oven to 350°F. Then grease a bundt pan well with cooking spray. Mix the wet ingredients. Using either a stand mixer or a hand mixer, combine the sour cream, eggs, sugar, vegetable oil, vanilla, Limoncello, and lemon zest until everything is well incorporated. Mix the dry ingredients.
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Gather the ingredients. Preheat the oven to 350 F. Lightly grease a 9x13 pan. In a large bowl, combine the flour and sugar with wire whisk. In a medium saucepan, slowly heat the butter, oil, cocoa, and water or milk. Once ingredients are combined bring them to a boil. Pour the hot mixture into flour mixture.
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Soak the Cake: Whip up the soaking cream by combining the milk and liqueur together. Spoon a generous amount onto each layer. Make the Cake Cream: Melt the chocolate chips in the microwave and whip with the softened unsalted butter and sweetened condensed milk. In a separate bowl, beat the heavy whipping cream until you get soft peaks.
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Make the glaze: In a small bowl, combine the Irish cream liqueur and confectioners' sugar and whisk until smooth. The glaze should be thick but pourable. Drizzle it over the cake and set aside until hardened, about 15 minutes, before cutting into squares and serving. The cake will keep, well-wrapped at room temperature, for up to 3 days.
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Preheat oven to 350 degrees F. Grease and flour 4 loaf pans. Split open vanilla bean and scrape seeds into cream. Drop pod into cream and heat until scalding. Let cool. Whisk together the eggs, sugar and salt until well blended. Sift the flour and baking powder together.
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Directions. Preheat oven to 350 degrees F (175 degrees C). Generously grease a 10 inch Bundt pan. Place the ground nuts in pan and roll the pan around to coat the inside with nuts. In a large bowl, stir together cake mix and pudding mix. Make a well in the center and pour in eggs, oil, coffee liqueur and water. Beat on low speed until blended.
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Preheat the oven to 350 F. Grease and flour a Bundt pan or spray with floured vegetable spray. Place the cake mix, vegetable oil, eggs, Galliano liqueur, vodka, pudding mix, and orange juice into a large mixing bowl. Beat on medium speed for 2 minutes. Pour the cake mixture evenly into the prepared Bundt pan and tap gently on the counter to.
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Directions. Prepare the Cakes: Preheat oven to 325°F. Grease and flour 12 mini Bundt pans. Whisk together flour, baking powder, baking soda, and salt in a bowl. Beat sugar and butter with an electric mixer on medium speed until light and fluffy, 4 to 5 minutes. Add eggs, 1 at a time, beating well after each addition.
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Beat with an electric mixer for 30 seconds at low speed, then beat for 2 minutes at medium speed. Pour the batter into the pan and bake for 1 hour, or until a wooden pick or cake tester inserted in the center comes out clean. Place on a wire rack and cool in the pan for 10 minutes; remove the cake from the pan and let cool completely.
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Instructions. Preheat the oven to 355° Fahrenheit (180° Celsius). Beat the eggs with the sugar and vanilla until foamy. 5 large eggs, 250 grams sugar, 2 teaspoons pure vanilla extract. Gradually add in the oil and Eierlikör (and rum if desired - it enhances the flavor of the Eierlikör).
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Beat in egg yolks. Sift together the dry ingredients; add to the first mixture alternately with sour cream, beating until smooth. Stir in orange zest and chopped pecans. Beat egg whites until stiff; fold into batter. Pour batter into a buttered 9-inch tube pan and bake at 350 F for 45 to 50 minutes.
