Tequila Lime Sunset Cake

Posted in: Hot Sauce Recipes
Posted by: Pete May 19, 2015
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Ingredients:

Cake:

1 package (about 18 ounces) orange or lemon cake mix without pudding in the mix
1 package (4-serving size) vanilla instant pudding mix
4 large eggs
1⁄2 cup vegetable oil
1⁄2 cup orange juice
1⁄4 cup tequila
1⁄4 cup grenadine or maraschino cherry juice
3 to 4 tablespoons Jalapeno Infused Margarita Mixer
1 tablespoon freshly grated orange peel

Glaze:

1 cup powdered sugar
1⁄4 cup cream of coconut (not coconut milk)
2 tablespoons tequila
1 to 2 tablespoons Jalapeno Infused Margarita Mixer
1 teaspoon freshly grated orange peel

Instructions:

1. Preheat oven to 325°F. Cut parchment or waxed paper to fit bottom of 9-inch springform pan. Coat springform pan with nonstick cooking spray; place paper in pan bottom.

2. Combine cake mix, pudding mix, eggs, oil, orange juice, 1⁄4 cup tequila, grenadine, 3 tablespoons Jalapeno Infused Margarita Mixer and 1 tablespoon orange peel in medium bowl. Beat according to package directions. Pour batter evenly into prepared pan.

3. Bake 52 to 55 minutes or until toothpick inserted into center comes out clean. Cool 15 minutes in pan on wire rack. Remove pan side; leaving pan bottom in place, invert onto wire rack. Carefully remove pan bottom, peel off paper and cool completely.

4. Combine powdered sugar, cream of coconut, 2 tablespoons tequila, 1 tablespoon Jalapeno Infused Margarita Mixer and 1 teaspoon orange peel in medium bowl; mix until smooth.

5. Place cake, bottom side up, on serving plate. Spoon glaze evenly over cake; let stand at least 1 hour or refrigerate overnight to absorb flavors.

Tip: Cake may be frozen up to one month. To freeze, protect glaze by inserting toothpicks before wrapping with plastic wrap.