Margarita Cake

I could say a lot about this cake but I'll keep it simple because I could go on about it all day. So let me just tell you that this is the most amazingly moist cake you'll ever eat. And the fact that you could get drunk just off the glaze is good enough for a lot of us who eat this. Plus, it is so incredibly simple to make. Just throw everything in a bowl, mix and you're all set to enjoy.

This recipe was given to us by a neighbour but I actually tracked her source down to allrecipes.com.

Serves 8

Ingredients

Cake

1 Pkg. Lemon Cake Mix (use a Brand Name variety, not a store brand. I made this mistake and it was not good)

1 (3.4 oz) Pkg. Instant Lemon or Vanilla Pudding mix 

4 Eggs

1/2 C. Oil

2/3 C. Water

1/4 C. Lemon Juice

1/4 C. Tequila

2 Tbsp. Triple Sec Liqueur (or if you don't have this substitute Grand Marnier - but it changes the flavour quite a bit so only do this in a pinch)

Glaze

1 C. Icing Sugar

1 Tbsp. Tequila

2 Tbsp. Triple Sec (or Grand Marnier)

2 Tbsp. Lime Juice

Directions

Cake

~Preheat oven to 350 F & grease and flour a bundt pan.

~Combine all ingredients in a large mixing bowl and beat for 2 minutes (30 sec if using stand mixer)

~Pour batter into bundt pan and bake for 45-50 minutes or until toothpick comes out clean.

~Cool in pan for about 15-20 minutes before transferring to a platter to finish cooling

Glaze

~Combine all ingredients in a small bowl and mix until smooth.

~Drizzle over mostly cooled cake.

Enjoy

**A couple of hints:

~When the cake has just come out of the oven and is still in the pan, poke holes in the bottom and pour a small amount of tequila over the cake.

~Make a larger batch of glaze and as soon as you pull the cake out of the pan, drizzle a portion of the glaze over the cake and allow it to soak into the hot cake. Then glaze as usual with the remaining glaze when the cake is warm to cool.

Carved Pumpkin Cake

For those of you who are excited that the fall classic of pumpkin flavoured everything has finally grown on me, well I'm sorry to disappoint you. For those few people out there like me who really don't want pumpkin loaf, or pumpkin muffins or pumpkin bread, etc. but still want a hint of fall, then keep reading.   Because this post is only made to look pumpkin, and isn't actually pumpkin flavoured. But if you were desperately in need of pumpkin flavour, I guess in a pinch you could make some sort of pumpkin cake instead of the regular white cake I used. Don't ask me how, I'm just suggesting it.

This is one of those recipes that isn't really a recipe, and that's a good thing because I just came across this picture I had taken years ago and I thought it was cute (even though there is a lot of junk in the background of the picture) and I wanted to share. So no recipe for the cake / frosting, I'm just giving you how-to instructions for assembly.

Now, I don't bake cakes very often, and when I announced I was going to bake this one in the spur of the moment, I think everyone in the house thought I was crazy. What did we need a cake for? And more importantly, what did we need with a pumpkin looking cake?

What You Need:

1 Cake (chocolate, yellow, white, it doesn't matter) baked in a bundt pan

White Frosting (tinted orange)

Mini Chocolate Chips (don't try and use the regular sized ones like I did, as you can see they don't make as delicate of a design / they take up a lot of space)

Something green for the stem (I used a green plastic cup, but get creative)

What To Do:

~Bake you cake and let it cool completely.

~Tint the frosting

~Frost the bundt on a plate

~Use the mini chocolate chips to make your 'carvings' for eyes, mouth, etc.

~Place your 'stem' in the hole of the bundt.

Enjoy