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The B52 Shot Cake with Grand Marnier

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3-layer-b52-shot-cakes-with-grand-marnier

This slightly more complicated shot cake is well worth the effort. Originally created for a friends 40th birthday party (80's theme so the B52 cake fit in with the 'beat' playing on the dance floor) half were gobbled up before we got fully into the party.  They've become a favorite at local events.

Recipe supplied by Terry Treske

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Key Alcohol Flavors:
cherry.pngBailey's Irish Cream
cherry.pngKahlua

cherry.pngGrand Marnier

 

 What is the difference?

Hi-Proof Ingredients:

Makes 24 individual servings 1 Family size package (13.7 oz) of Vanilla Hi-Proof Baking Mix, 1 Family Size package of Cocoa Hi-Proof Baking Mix, 6 oz water or club soda 5 oz Kahlua, 5 oz Irish Cream, 3 TBSP Grand Marnier, 8 oz heavy whipping cream.  2 TBSP sugar.

 

Hi-Proof Directions:

Preheat oven to 325 degrees. In one bowl Combine Vanilla Hi-Proof Baking Mix with 3 oz water and 5 oz Irish Cream.  In a second bowl combine the Cocoa Mix with 3 oz water and 5 oz Kahlua.  Blend each for 4-5 minutes.  First fill each shot baking cup about 1/3rd full with the Cocoa / Kahlua mixture.  Then fill with the Vanilla / Bailey's Irish Cream Mixture.   Bake for 20-25 minutes for shot molds Remove from oven and let cool.

 

Lo-Proof Ingredients:

Makes 24 individual servings 1 9 oz package of golden yellow cake mix, 1 9 oz package of devils food cake mix, 4 eggs 4 TBSP oil, 1 3.5 oz pkg of instant vanilla pudding 1/2 cup kahlua, 1/2 cup Bailey's Irish Cream, 3 TSBP Grand Marnier

 

Lo-Proof Directions:

Preheat oven to 350 degrees. In the first bowl mix the golden yellow cake mix, 2 eggs, 2 TBSP oil, 1/2 the pudding package and 4 oz of Bailey's Irish Cream.  In a second bowl mix together the devils' food cake mix, 2 eggs, 2 TBSP oil, 1/2 the pudding package and 4 oz of Kahlua.  Mix for 4-5 minutes.  Fill each shot mold 1/3rd full with the Chocolate cake batter. Then add the Golden Yellow batter.  Bake for 20 minutes until top sponges back.

Presentation

In a chilled bowl combine heavy whipping cream, 2 TBSP sugar and 3 TBSP Grand Marnier.  Mix on high with a mixer until whip topping becomes stiff.

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