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Fuzzy Cocoa with Peach Cello and Pineapple

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We were inspired by the strong flavor profile of Pallini's Peach Cello to give chocolate lovers a little 'fuzz'.  This rich cake blends the rich taste of chocolate cake with the sweet flavor of peach and pineapple for a delicious treat.  It's like dipping a peach into chocolate fondue.

Recipe supplied by Terry Treske



Key Alcohol Flavors:
cherry.pngPeach Cello (Pallini) or Peach Liqueur


 What is the difference?

Hi-Proof Ingredients:

Makes 6-12 individual servings 1 Family size package (13.7 oz) of Cocoa Hi-Proof Baking Mix; 2 oz water or club soda; 3 oz of Peach Cello or liqueur; 3 oz of pineapple juice FOR Two Under the Influence (2 servings) 1 TUI size package; 2 TBSP of water; 2 TBSP of Peach Liqueur.


Hi-Proof Directions:

Preheat oven to 325 degrees. Combine Cocoa Hi-Proof Baking Mix in a bowl with all the other ingredients. Mix until lighter in color and thick (at least 4 minutes). Pour batter into molds. Bake for 35-40 minutes or until top sponges back.  Bake for 20-25 minutes for shot molds Remove from oven and optionally spray with peach liqueur.

Lo-Proof Ingredients:

Makes 12-24 individual servings 1 18 oz package of chocolate cake mix 4 eggs 1/4 cup oil 1 3.5 oz pkg of instant cocoa pudding 1/2 Cup Peach Cello or peach liqueur; 1/2 C pineapple juice.


Lo-Proof Directions:

Preheat oven to 350 degrees. Beat eggs with a blender. Add all other ingredients and mix for 4-5 minutes. Spray molds with non-stick oil or line with baking cups. Bake for 24-27 minutes until top sponges back.


FROSTING:  Combine 1 C powdered sugar with 4 TBSP butter using mixer.  Add 3 TBSP cocoa powder and mix in.  Then add 2 TBSP Peach Liqueur and 1-2 TBSP of pineapple juice depending on desired consistency.

For TUI - a simple glaze is easiest.  Combine 1/4 C powdered sugar with 2 tsp (up to 1 tbsp) peach cello.

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