Fuzzy Navel Cake

[kurlylox]

Fuzzy Navel Cake

1 package plain yellow cake mix
1 4 serving package instant vanilla pudding
3/4 c peach schnapps
1/2 c vegetable oil
1/2 c fresh orange juice
4 large eggs

GLAZE
1 c powdered sugar
4 T fresh orange juice
2 T peach schnapps

Preheat oven to 350 degrees. Grease and flour 9x13" baking pan. Mix cake mix, pudding, schnapps, oil, orange juice and eggs on low 1 minute, then 2 minutes on medium speed. Pour batter into prepared pan. Bake 29-34 minutes or until golden brown and tests done.

Remove from oven. Mix glaze ingredients until smooth and blended. Poke holes in cake with toothpick. Spoon glaze over cake, allowing it to seep into holes.

Store covered at room temp up to 4 days. May be frozen.

[Zazzy]

Sounds dangerously delicious.

On the subject of drink-themed cakes, I just found this recipe today.

Margarita Cupcakes
9 oz Margarita mix (such as Mrs. T’s or Bacardi)
3 oz tequila (Sauza Conmemorativo is a house-fave)
3/4 oz Grand Marnier
White cake mix
3 egg whites
2 Tbsp vegetable oil
1 Tbsp lime zest
1 recipe Lime Buttercream Icing (recipe follows)

Mix together the margarita mix, tequila, and Grand Marnier in a large glass or spouted bowl. You will use 1 1/4 cup of this in the cupcake mix. Pour the remainder over ice and enjoy the mini-rita while you’re baking.

In a stand mixer, add the cake mix, egg whites, vegetable oil, lime zest, and 1 1/4 cup of the margarita mixture. Mix on low for about 30 seconds and then increase to medium speed for two minutes (the batter will still be a bit lumpy).

Spoon the batter into prepared muffin pan and bake at 350 for about 25 minutes or until a toothpick registers “done” in the center cupcake. Remove the pan from the oven and cook 5 minutes. Remove the cupcakes and cool completely on a baking rack.

Once the cupcakes have cooled, make the icing and ice the cupcakes.

Lime Buttercream Icing
3 cups + 3 Tbsp confectioner’s sugar
1 cup unsalted butter at room temperature
1/8 tsp salt
1 Tbsp lime juice
1/4 cup granulated sugar
green food color (a small amount of the gel will not throw off the consistency of the icing)

Add the butter, confectioner’s sugar, salt, and lime juice to the stand mixer and mix on low using the paddle attachment until combined. Turn the speed to med-high until the icing is fluffy. Add the icing to a pastry bag fitted with a 2D tip and ice the cupcakes.

Add the sugar and a couple drops of the food coloring to a food processor. Process until the sugar turns green. Spread the sugar onto a plate and let dry for 15 minutes. Sprinkle onto freshly-iced cupcakes and enjoy!

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