Good Morning Darlings!

With all the turkey put away, let’s talk holiday baking. We can talk about Christmas now, right?

My lovely friends in NYC just sent me a bottle of Frangelico. Did I mention I truly love these folks? Of course we all know we can make swanky cocktails with it, like on here, but I wanted to do something more with all that yummilicious hazelnut flavor.

Okay, I couldn’t resist starting with a cocktail. This is a chocolate cake shot. Have you ever had one of these? OMG – it really, seriously tastes like chocolate cake. Ah, chemistry. Make this and astound your friends and then we’ll get to baking.

Chocolate Cake Shot

1½oz Frangelico
1½oz Vodka
Lemon Slice
Sugar

Step 1 – Coat lemon slice with sugar
Step 2 – Drink Frangelico & Vodka mixture
Step 3 – Bite on sugared lemon slice

Now that we’re all liquored up, let’s bake. How about a Frangelico cake? I might need to go out and purchase another bottle. This makes a large bundt cake, but wouldn’t they be precious as mini bundts for gifts? Everyone will love you!!

Frangelico Cake
As seen on CD Kitchen

Ingredients:
1 cup pecans, chopped
2 tablespoons sugar
1 package instant vanilla pudding mix
4 eggs
1/2 cup water
1/2 cup oil
1/4 cup rum
1/4 cup Frangelico liquer
1 yellow cake mix (without pudding, 2-layer)
***Syrup***
1/2 cup butter
1/4 cup water
1 cup sugar
1/4 cup rum
1/4 cup Frangelico

Preparation:
Mix nuts and sugar. Sprinkle bottom of a well greased and floured Bundt pan. Blend in mixer 5 minutes the pudding, eggs, water, oil, rum, and liqueur. Add cake mix and blend well with the mixer. Pour into Bundt pan. Bake at 325 for one hour.

Leave in pan. While warm, poke lots of holes in cake with a cooking fork. For syrup, combine butter, water, and sugar in medium saucepan. Boil 5 minutes, stirring constantly. Add rum and Frangelico. Pour hot syrup over cake. Cool cake completely in pan before removing. 10-12 servings.

Bring on December! I am ready!!

xoxo, Patti

Today blogging to Elf – Baby It’s Cold Outside