I have a bottle of Godiva liquer (one of each...white chocolate and regular) from when I worked at Godiva Chocolatier.

Can I add this to a box a dark chocolate cake mix instead of water to make it taste better?

How much should I add?

I know Im full of questions today, but I promise after the holidays Im taking a cake break!

Thanks in advance!

Frankly, I prefer to add liqueur directly to the baked layers of cake as a wash. It provides a much more pungent punch to the cake than adding liqueur to the mix, and you will use a lot less by brushing it directly on the cake layers.

I LOVE brushing Kahlua on chocolate cake.

and it won't make the cake mushy or too soft?

No. You don't want to drown it, just brush the layers with the liqueur using a standard pastry brush.

a lot of people add the liqueur to simple syrup... then brush it on the cake layers... or put the simple syrup in a spray bottle and spray it on... or make tiny holes in the layers and slowly pour a little over the layers...

If you want, you can replace your water with the liqueur. Also try adding a teaspoon or two of the liqueur to your buttercream recipe. YUM!

Paul & Peter

I don't add it to my cakes, but I do add it to my buttercream and it is SOOO good!

Since it was dark chocolate cake already I decided just to add some to my buttercream.

And after having myself a chocolate martini, I gave up on trying to get smooth buttercream and just drizzled some melted chocolate over the top!

I kinda forgot how much of a cheap drunk I was! LOL

Sparkle---

Nope! Since it's baking off, you get the taste without it being overpowering. We've also done it with wine!

Paul & Peter

I make instant chocolate pudding and reduce the milk...adding Godiva Chocolate liquor and Kaluah, probably 1/4 cup of each. Add less total liquid than the box calls for so that it will be thicker. It makes a wonderful filling for a chocolate cake!!