A chocolate cake with buttercream frosting may be one of the most perfect things in the world. But this weekend we found a way to make a good thing even better! For our friend Lytle’s potluck last night, I made a chocolate cake spiked with Jameson, and iced with homemade vanilla buttercream icing ALSO spiked with Jameson. It was the perfect way to celebrate St. Patrick’s day.
To make the cake, I used King Arthur’s Gluten Free Chocolate cake mix. The recipe calls for 1 and 1/3 cups water, so I subbed 1/3 of a cup of Jameson in the mix.
I can’t begin to tell you about the flavor. The texture is moist and the Jameson gave it a richness that was a big hit at the party.
The icing I made was from a really simple recipe (below.) I added 2 tablespoons, (OK maybe 3) of Jameson and a few drops of green food coloring.
3 cups confectioners’ sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
In a standing mixer fitted with a whisk, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
Here is the play by play of how this delicious and simple cake turned out!
Happy St. Patrick’s Day!