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Red Velvet Tini

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Okay I know, this is actually a cake, turned into a drink, turned back into a cake. But it's the circle of the life of a cake. You get baked, drunk, and then baked again. Maybe that's the circle of something else.  Either way it tastes great.

Recipe supplied by Terry Treske

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Key Alcohol Flavors:
cherry.pngChocolate vodka
cherry.pngVanilla vodka
cherry.pngRaspberry 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 6 TBS of club soda or water 1/4 cup chocolate vodka 1/4 cup vanilla vodka 1/4 cup raspberry liqueur FOR Two Under the Influence (2 servings) Use 1 TUI size package (4.6 oz) of Cocoa Hi-Proof Baking Mix 2 TBSP of club soda or water 1 TBSP of chocolate vodka 1 TBSP vanilla vodka 2 TBSP raspberry 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 light and fluffy - at least 2 minutes up to 4 minutes. Line molds with baking papers or spray molds with non-stick baking spray. Pour batter into molds. Bake for 35-40 minutes or until top sponges back. Remove from oven and optionally spray with raspberry 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 chocolate pudding 1/4 cup chocolate vodka 1/4 raspberry liqueur 1/4 cup vanilla vodka 1/4 cup cola

 

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 raspberry liqueur.

Presentation

Sprinkle powdered sugar on the top of each sweet.  Then top with a small dollop of chocolate frosting.

Use 1/4 cup powdered sugar, 1/4 cup softened butter, 1 TBSP of cocoa powder and 1 TSP of chocolate liquer.

The amount is small enough you can probably do this by hand in a small bowl. Place a dollop on each treat and top with a fresh raspberry. Alternatively melt 1 cup of milk chocolate chips in the microwave. Add about 1 TBSP of creme de cacao or raspberry liquer. Drizzle over each sweet treat and let harden.

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