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1. Prepare a 9×13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C). 2. Add all dry ingredients to a large bowl and combine. 3. Add eggs, milk, vegetable oil, 1/2 cup of Chambord liqueur and vanilla to the dry ingredients and mix well. 4.
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Instructions. Preheat the oven to 350° F and spray a 10 cup bundt pan with baking spray. In the bowl of a stand mixer fitted with the paddle attachment, add the ½ cup butter and 1 cup white sugar and cream together on medium speed for 1 minute. Moving to low speed, add in the ½ cup oil and mix again for 30 seconds.
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Preparation. Step 1. Grease and flour a 10-cup-capacity Bundt pan (or two 8- or 9-inch loaf pans). Preheat oven to 325 degrees. In microwave oven or double boiler over simmering water, melt chocolate. Let cool. Step 2. Put espresso and cocoa powders in a 2-cup (or larger) glass measuring cup.
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Preheat the oven to 325 degrees F (165 degrees C). Grease and flour a 10-inch Bundt pan with cooking spray. Sprinkle chopped nuts evenly over the bottom of the pan. Combine cake mix and pudding mix in a large bowl. Beat in eggs, Irish cream liqueur, oil, and water with an electric mixer on high speed for 5 minutes.
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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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19. Place the first cake layer on a serving plate or on a cardboard cake circle. 20. Add the chocolate liqueur for the chocolate cake that was reserved before to a small bowl and use a pastry brush to brush the cake with about 1/2 of the liqueur. 21. Pipe a dam around the edge of the cake layer with some of the chocolate frosting. 22.
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The moist cake delightfully blends sweet and zesty, while the gin and tonic-infused drizzle provides quite a botanical twist. Every bite brings bright flavors and a fun finish. 10. Chocolate Kahlua Cake with Kahlua Glaze. Boozy and chocolatey, this Kahlua cake is an excellent party dessert to share with friends.
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Grease well a 12-cup (10-inch) bundt pan and set aside. To make the cake: In a medium bowl, whisk together flour, cornstarch, baking powder, and salt. Set aside. In a standing mixer fitted with the paddle attachment, beat together butter, oil, and sugar for 5 minutes until light and fluffy.
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2. Rum Cake. Rum Cake is a decadent and indulgent dessert that is perfect for special occasions or holiday celebrations. Made from scratch, this recipe features a moist and flavorful yellow bundt cake infused with rum. The cake is then soaked in a butter-rum sauce, which adds an extra layer of richness and sweetness.
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Set aside. In a large bowl, whisk together cake flour (*or see substitute below), baking powder, salt, baking soda, and 1 1/2 cups sugar until combined. In a different medium bowl or large measuring cup, whisk together melted butter, buttermilk, rum, oil, vanilla, and yolks until combined. Set aside.
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Rum cake is a traditional Caribbean dessert that dates back to the days of sugar plantations, as rum is a liquor made from sugarcane. The most well-known version of Caribbean rum cake, known as black cake because of its intensely dark color, is a fruitcake made from a variety of dried fruits soaked in rum for several weeks or even months before being baked.
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Instructions. Preheat the oven to 350 degrees F with oven rack in the center of oven. Whisk the milk, sour cream and rum together in a liquid measure and let come to room temperature. In a large bowl or stand mixer whip the butter on medium speed for 1 minute. Add the granulated sugar and beat for 4-5 minutes more.
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The Best Alcohol Infused Cake Recipes. Bundt cakes, cupcakes, cheesecakes, and even some alcohol infused frostings! This list of Alcohol cake recipes to devour literally has every baking idea under the sun! From vodka, brandy, to champagne you will find every type of alcohol turned into a baking masterpiece here.
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Lulu Liquor Cakes is a Knoxville-based cake shop that provides gourmet, alcohol-infused cakes and cakes jars to East Tennessee and surrounding areas. Served in prepackaged jars, they're perfect for birthday gifts, party favors, bridesmaid presents, and more!
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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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Instructions. Special equipment: 2, 8″ round cake tins, parchment paper, handheld mixer Oven temperature: 350° F (180°C) Make the Whiskey Cake. Grease the pans using butter or a spray, line the bottom with parchment paper, then dust the sides with flour.
