Limoncello Chiffon Pudding Cakes

For the Lemon Liquor Spiked Recipe Challenge I decided to make Limoncello Chiffon Pudding Cakes.  The cakes were really moist and the warm gooey lemon pudding surprise in the bottom of the dish was heavenly.

Thanks to Carrie from Frugal Foodie Mama and Julie from This Gal Cooks for hosting the awesome Spiked Recipe Challenge!!  Be sure to visit their blogs to see all the other amazing Lemon Liquor Submissions.

Limoncello Chiffon Pudding Cakes
adapted from: Southernfood.about.com

4 eggs, separated
1/3 C Lemon Liquor
1/2 t Lemon extract
1 T melted butter
1 1/2 C sugar
1/2 C flour
1/2 t salt
1 1/2 C half and half
whipped cream or whipped topping to garnish

In medium mixing bowl, beat the egg yolks until light and fluffy.  Beat in lemon liquor, lemon extract and melted butter.  In another bowl combine sugar, flour and salt.  Add to lemon mixture, alternating with the half and half, beating well after each addition.  The batter will be thin.  Beat the egg whites until soft peaks form, fold into the batter. Divided between 6 buttered ramekin dishes.  Set ramekins into a pan (I used baking sheet with sides) and place about 1 inch of hot water into the pan. place in a 350 degree oven and bake for 35 to 40 minutes.  Allow to slightly cool.  Serve warm with whipped cream.

Changes made from original recipe: Lemon Liquor (in place of Lemon Juice), Lemon Extract (in place of Lemon Peel) , half and half (in place of milk). I baked mine in 6 ramekins (in place of 1 1/2 quart baking dish), Also changed the recipe name from Lemon Pudding Cake to Limoncello Chiffon Pudding Cakes.

Strawberry Champagne Cake

Yum
Last week I found 2 new favorite blogs, This Gal Cooks and Frugal Foodie Mama.  While exploring their blogs I signed up for a  Spiked Recipe Challenge.  In this months challenge you have to use Champagne in your entry.

 

I decided I was going to do a desert.  Strawberries and Champagne just seem to go together.  After that thought, I decided to make a cake.  I started with the idea of making my cake like the sunsational cake I have made in the past.  I knew I wanted a white cake mix and strawberry jello.  When shopping for my champagne I picked a blush champagne, that just seemed more like it would go with strawberries.  I always like to add pudding to my cakes as it seems to just make them a little fluffier. Since it was called a Strawberry Champagne Cake I felt it should actually have some strawberry puree in the cake instead of just the strawberry jello flavoring.

The icing I put on the cake was adapted from Cally's graduation cake.  The Dream Whip icing is scrumptious.  What could be better than a butter cream icing with the addition of Champagne...yummy!  I found the idea to make a strawberry flower on my cake from another of my favorite blogs , Lick the Bowl Good.......Thanks Monica !

Stay tuned and I will let you know how I do with my entry in the Spiked Recipe Challenge.

Strawberry Champagne Cake

1 box white cake mix
1 small box strawberry jello
3/4 C champagne
1/2 C oil
1/2 C crushed strawberries
1 small box white chocolate instant pudding
4 eggs



Mix together and beat for 3 minutes

Pour into 2 greased and floured 9 inch round pans.

Bake in preheated 350 degree oven for 30 minutes.

Cool cake completely on cooling racks before icing.


Champagne Dream Whip Icing

1 oz Dream Whip
1/2 C cold champagne
2 tsp vanilla extract
1 1/2 t almond extract
1 T butter, softened
3 T heavy whipping cream
2 C shortening
2 lbs powdered sugar

Strawberries for decorating the top

Combine dream whip, champagne, vanilla extract and almond extract with a mixer on low until combined, increase speed to high and whip until mixture begins to look fluffy (about 4 minutes)

Add shortening, whipping cream and butter.  Combine with mixer on low speed, scrapping sides of bowl as needed.  Once combined, mix on high for about 2 minute.  It should look like frosting.  Add powdered sugar, 1 C at a time, mixing on low after each addition.


Decorating tip:

I used an egg slicer to slice my strawberries.  Then I start at the edge of the cake going around the cake until I come to a little hole in the center where I placed a whole strawberry.