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Apple Chata Margarita Cake

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Ahh, Rum Chata! It's name conjurs up sandy beaches in some faraway tropical paradise. It turns out it's made in Wisconsin! So that's another reason to use it in this home grown tropical cocktail cake.

Recipe supplied by Ken Treske



Key Alcohol Flavors:
cherry.pngApple Liqueur


 What is the difference?

Hi-Proof Ingredients:

Makes 6-12 individual servings 1 Family size package (13.7 oz) of Vanilla Hi-proof Baking Mix 1/4 cup of club soda or water 1/4 cup Rum Chata 1/2 cup apple liqueur 1 tsp cinnamon FOR Two Under the Influence (2 servings) Use 1 TUI size package (4.6 oz) of Vanilla Hi-Proof Baking Mix 1 TBS of club soda or water 2 TBS of Rum Chata 2 TBS of Apple Liqueur a shake of cinnamon


Hi-Proof Directions:

Preheat oven to 325 degrees. Combine Vanilla Hi-Proof Baking Mix in a bowl with all the other ingredients. Mix until light and fluffy - about 4-5 minutes Pour batter into molds. Bake for 35-40 minutes or until top sponges back. Remove from oven and optionally spray with apple liqueur.

Lo-Proof Ingredients:

Makes 12-24 individual servings 1 18 oz package of white cake mix 4 eggs 1/4 cup oil 1 3.5 oz pkg of instant vanilla pudding 1/2 cup apple liqueur 1/2 cup Rum Chata


Lo-Proof Directions:

Preheat oven to 350 degrees. Beat eggs with a blender. Add all other ingredients. Mix for 4-5 minutes to aerate the batter. Spray molds with non-stick oil or line with baking cups. Bake for 24-27 minutes until top sponges back. NOTE: Smaller molds take less time. Remove from oven and optionally spray with apple liqueur.


If the Rum Chata wasn't enough -make sure to top each cake with these glazed bourbon apple rings.

Melt 2-3 TBSP butter in a pan.  Keep on high heat.  Sprinkle with cinnamon.

Drop in peeled and cored thin apple slices.  Pour in 2 TBSP bourbon.  

Flip apple slices in 2 minutes or so and let them get flimsy and glassy.

Lay each apple slice on top of each cake and drizzle on some rum chata glaze.

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Baking Icon

Baking Mix

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