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3 Musketeers Martini Cake with Malt and Irish Cream

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Here's a cake inspired by that favorite Halloween treat - the 3 Musketeers Bar.  It's a two layer cake made with a layer of Irish Cream and chocolate cake and a second layer of rich vanilla, malt and white rum.  Topped with a chocolate ganache of creme de cacao.

Recipe supplied by Terry Treske

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Key Alcohol Flavors:
cherry.pngWhite Rum
cherry.pngIrish Cream

 

 What is the difference?

Hi-Proof Ingredients:

Makes 12-24 individual servings 1 13.7 oz package of Hi-Proof Cocoa Cake Mix, 1 13.7 oz package of Hi-Proof Vanilla Cake Mix, 4 oz. of water (divided), 6 oz Irish Cream, 4 oz white rum, 2 oz vanilla, powdered malt.

 

Hi-Proof Directions:

Use Two bowls.

In bowl 1 combine the cocoa mix with 2 oz of water and 6 oz of irish cream and beat with a mixer on high for 4 minutes.

In bowl 2 combine the vanilla mix with 2 oz water, 4 oz of rum and 2 oz of vanilla with 1 tbps malt.  Beat on high for 4 minutes.

Layer the cocoa batter first into the prepared molds.  Then layer on the vanilla batter.

In a 315 degree pre-heated oven, bake the items for 30-40 minutes until done.

Lo-Proof Ingredients:

Makes 12-24 individual servings

1 9 oz package of chocolate cake mix,  9oz package of yellow cake mix, 4 eggs, 1/4 cup oil (divided), 1 package of vanilla instant pudding (divided), 4 oz irish cream, 3 oz white rum, 1 oz vanilla, 1 TBSP malt powder

 

Lo-Proof Directions:

Preheat oven to 350 degrees. Use two bowls.

In bowl 1 combine the chocolate mix with 2 eggs, 1/2 of the oil, 1/2 of the pudding and 4 oz of irish cream.  Beat on high for 4 minutes.

In bowl 2 combine the yellow mix with 2 eggs, 1/2 of the oil, 1/2 of the pudding, 3 oz of white rum,  oz of vanilla and 1 TBSP malt powder.  Beat on high for 4 minutes.

Layer the batters into the prepared molds.  First the chocolate batter than the vanilla batter.

Bake for 20-25 minutes.

Presentation

FROSTING:  Combine 1 stick of margarine with 1.5 Cups of powdered sugar.  Blend well until light.  Add 2 tsp malt powder and 2 TBSP white rum.  Blend well.  Add powdered sugar if you desire a thicker consistency.

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