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Wicked Witch Sambuca Cocktail Cake

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This wickedly good Sambuca with Expresso gets combined with Chocolate Cake and Passion Fruit Glaze for a delicious licorice tasting treat. A fun Halloween cake, this can also work for the holidays dressed up in fruit instead of brooms.

Recipe supplied by Terry Treske

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Key Alcohol Flavors:
cherry.pngSambuca with Espresso (Castello Mio)
cherry.pngPassion Fruit Glaze (Perfect Puree Brand)

 

 What is the difference?

Hi-Proof Ingredients:

Makes 12-24 individual servings 1 Family size package (13.7 oz) of Cocoa Hi-Proof Baking Mix;3 oz water or club soda; 5 oz Sambuca with Expresso FOR Two Under the Influence (2 servings) 1 TUI size package of Cocoa Hi-Proof Baking Mix 1 TBSP water 3 TBSP Sambuca with Expresso

 

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 sambuca 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 5 oz of Sambuca with Expresso, 3 oz of water.

 

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.

Presentation

Passion Fruit Glaze:  Sambuca is very strong and so I enjoy using a strong and sweet fruit flavored glaze on top to balance the anise.  In this case I used a Passion Fruit Glaze using Puree's from Perfect Puree of Napa Valley.

1 C powdered Sugar; 3 TBSP Passion Fruit Puree; 2 tsp egg white powder.  Mix well.  Add more sugar or puree to get desired consistency.  Drizzle on top of cake.

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