masarost Posted 2 Oct 2007 , 5:22pm
post #1 of

Does anybody ever add alcohol (i.e. kahlua) to their cake mixes or should I wait until it is baked and drizzle it over the cake? Thanks for any assistance.

12 replies
JanH Posted 2 Oct 2007 , 6:05pm
post #2 of

Here's the expanded flavors version of the WASC cake recipe:

http://tinyurl.com/2cu8s4

You can use liquor or liquer and make a lot of other interesting flavor variations. icon_smile.gif

HTH

archanac Posted 2 Oct 2007 , 6:13pm
post #3 of

mmmmm...Kahlua....sounds yummy! Thank you for the link!

Solecito Posted 2 Oct 2007 , 6:15pm
post #4 of

I do, but no more than 1/2 cup per box...... for example my pina colada cake has 1/2 cup golden rum per 3 boxes of cake mix.

FlowerGirlMN Posted 2 Oct 2007 , 6:20pm
post #5 of

I'll use it in place of some of the water... and in some cases, give the cake a good soak with it afterwards. (Usually made into a syrup with water and sugar, boiled a bit).

If it's just for friends, I don't bother boiling it, and add more. My pina colada cake would knock anyone flat on their butt icon_smile.gif

tyty Posted 2 Oct 2007 , 6:26pm
post #6 of
Quote:
Originally Posted by Solecito

I do, but no more than 1/2 cup per box...... for example my pina colada cake has 1/2 cup golden rum per 3 boxes of cake mix.




Umm, that sounds good, is the recipe here on CC?

2Cupcakes Posted 2 Oct 2007 , 6:27pm
post #7 of

I've used several recipes from the Cake Mix Doctor books that have alcohol in them.
I've used Kahula, vodka, margarita (margarita mix, tequila and triple sec, lime zest), bourbon, beer......my cupcakes are for adults!

I also use the alcohol in the icing too. The kahula and (Guinness) beer worked well in cream cheese icing. The bourbon was good in a chocolate glaze. The margarita was basically a buttercream icing with all the margarita fixings in it.

I've never had any leftovers!

cinjam Posted 2 Oct 2007 , 6:46pm
post #8 of

I use the butter mix from DH & substitue amaretto for 1/2 the water called for in the recipe (calls for 2/3c water; I use 1/3c water and 1/3c amaretto). Tastes great to me!!

masarost Posted 2 Oct 2007 , 7:21pm
post #9 of

Thanks for all your advice - I'll try it on my family this weekend - it's Thanksgiving here in Canada so a nice rich dessert would be very welcome!

heyjude Posted 2 Oct 2007 , 8:00pm

My boyfriend would seriously go gay and leave me if Jack Daniel were still alive, so I was curious about adding liquor to cake mix/frosting. His favorite is the Gentleman Jack.

nrctermite Posted 2 Oct 2007 , 10:00pm
Quote:
Originally Posted by FlowerGirlMN

I'll use it in place of some of the water... and in some cases, give the cake a good soak with it afterwards. (Usually made into a syrup with water and sugar, boiled a bit).

If it's just for friends, I don't bother boiling it, and add more. My pina colada cake would knock anyone flat on their butt icon_smile.gif




Can I be your friend??? icon_lol.gif

FlowerGirlMN Posted 2 Oct 2007 , 10:14pm

LOL, of course!

Solecito Posted 3 Oct 2007 , 5:29am
Quote:
Originally Posted by tyty

Quote:
Originally Posted by Solecito

I do, but no more than 1/2 cup per box...... for example my pina colada cake has 1/2 cup golden rum per 3 boxes of cake mix.



Umm, that sounds good, is the recipe here on CC?




No is from the Caeke mix doctor

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