A Double-Spiked Cake for St. Patty’s Day

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!


the kissters


the kissters


the kissters


the kissters


the kissters

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