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Drunken Monkey

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The Drunken Monkey just sounds like a recipe for a good time. You know, like one of those nights when you can't even remember your last name and suddenly you find yourself in front of the bar with a microphone belting out the lyrics to 'We are the Champions.' Hypothetically speaking, of course... and this cocktail cake does not dissapoint

Recipe supplied by Aaron Treske

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Key Alcohol Flavors:
cherry.pngBanana Liquer
cherry.pngIrish Crème
cherry.pngCoffee liquer

 

 What is the difference?

Hi-Proof Ingredients:

Makes 6-12 individual servings FOR SIMPLICITY OUR HI-PROOF VERSION IS NOT TWO-TONE 1 Family size (13.7 oz) Cocoa Hi-Proof Baking Mix 1/2 well mashed banana 6 TBSP of club soda or water 1/4 cup banana liqueur 1/4 cup irish crème 1/4 cup coffee liqueur 3 drops banana extract FOR Two Under the Influence 1 TUI size package (4.6 oz) Cocoa Hi-Proof Baking Mix 2 TBSP mashed banana 2 TBSP club soda or water 1 TBSP banana liqueur 1 TBSP irish creme 2 TBSP coffee liqueur 1 drop banana extract.

 

Hi-Proof Directions:

Preheat oven to 325 degrees. In a small bowl combine mashed banana with banana liquer and mix well. In a large mixing bowl combine Cocoa Hi-Proof Baking Mix with all other ingredients. Mix well for at least 3 minutes to aerate the batter. Spray baking molds with non-stick coating or use baking papers. Fill molds with cocoa mixture. Drizzle the banana mixture on top of each cocoa filled mold. Optional swirl the banana mixture in with a toothpick being careful not to over mix. Bake for 35-40 minutes. Remove from oven. Optionally spray tops with banana liqueur.

Lo-Proof Ingredients:

Makes 12-24 individual servings 1 9 oz package of yellow cake mix 1 9 oz package of chocolate cake mix 4 eggs 1/4 cup oil 1 ripe banana smashed with a fork 1 3.5 oz pkg of instant banana pudding 1/4 cup banana liqueur 1/4 cup irish crème 1/2 cup coffee liqueur Optional: 5 drops banana extract

 

Lo-Proof Directions:

THIS IS A TWO-TONE CAKE SO YOU"LL PREPARE IN TWO BOWLS. Preheat oven to 350 degrees. In one bowl combine yellow cake mix with 2 eggs, 2 TBSP oil, 1/2 of the instant pudding, banana liqueur and irish creme. Mix with a blender for 3 minutes until light and fluffy. Mix in smashed bananas with banana extract until well blended. In a second bowl combine chocolate cake mix, 2 eggs, 2 TBSP oil, 1/2 of the instant pudding and coffee liqueur. Mix the ingredients in each bowl separately with a blender for 4 minutes till light and fluffy. Spray moulds with non stick oil or line with baking cups. Fill molds 1/2 with yellow cake mix. Now fill the molds the remainder with the chocolate cake mix and allow to swirl naturally. If you desire use a toothpick to create additional swirl. Bake for 24-27 minutes until the top sponges back. Remove from oven. Optionally spray the tops of the sweets with banana liqueur.

Presentation

A banana liquer buttercream brings out the monkey in us all. Whip together 1 cup of powdered sugar with 1 cup of softened butter. Add in 2 TSBP of banana liquer or 2 TBSP of vodka with 5 drops of banana extract. Apply to each sweet. Garnish with fresh banana slices (dipped in a little lemon juice to keep them fresh).

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