Thursday, August 19, 2010

Italian Limoncello Cake with Lemon Cream Cheese Frosting

My husband picked this out for his birthday cake. I think the booze was the clincher. Luckily, we already had limoncello. The cake was super fluffy and nice and lemony. The cream cheese frosting had the texture of cream cheese, but the lemon was definitely the predominant flavor. Not a bad thing, but it was definitely a lemon cake. I used 2 round cake pans since I don't have 2 square ones and it worked fine. Note: after a few days the frosting gets kind of rubbery, so eat it fast.

Italian Limoncello Cake with Lemon Cream Cheese Frosting

1 box of white cake mix
Oil and eggs as directed on the package
Water as directed on package except for 1/4 cup (replace with limoncello)
¼ cup of limoncello liquor
Grease two square 8x8 pans.

Mix the cake batter according to package directions, except replace ¼ cup of the water with ¼ cup of limoncello. Bake the cake until the top springs back when touched, or a pick inserted in the center comes out clean. Invert the two cake layers onto a cooling rack.

Limoncello cream cheese frosting:
1 package of Jello instant lemon pudding mix (I used the small box)
1 block of cream cheeses, 8 ounces
½ cup of milk
1 ounce limoncello

Allow the cream cheese to sit on the counter to soften. Mix all the ingredients together in a large bowl and mix on high speed about 2 minutes, or until creamy and smooth. Turn one cooled cake layer onto a plate. Spread half the frosting mixture on top of the layer. Put the second layer on top of the first, and cover the top but not the sides with frosting. Add some sprinkles if you desire.

Before serving, dust the cake with powdered sugar.


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