Chocolate Orangecello Cake

Today is our anniversary so I thought I would make my sweet husband a treat. He LOVES chocolate cake, orangecello and cream cheese icing so what could be better than to combine all three!

Cake:

1 stick unsalted butter, softened
2 cups granulated sugar
2 eggs
1 cup milk
1/2 cup warm water
1/2 Orangecello
2 tsp Orange extract
1 teaspoon salt
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
2 teaspoons Xanthum Gum

1 3/4 cups Gluten Free all-pupose Flour
3/4 cup Cocoa

Cream butter and sugar, add eggs and all wet ingredients; Mix well. In a separate bowl combine dry ingredients and slowly add to the wet mixture till well blended. Batter will be thin.

Pour into 3 prepared cake pans. Bake 30 minutes in a 350 degree oven. Cool completely before icing.

Icing:

1 stick unsalted butter, softened
1 - 8 ounce package cream cheese, softened
1/3 cup Orangecello
1 teaspoon Orange extract
2/3 cup Cocoa
3 cups powdered sugar

Cream butter and cream cheese, add orange extract & Orangecello along with Cocoa and 1 cup powdered sugar; stir to combine. Add remaining powdered sugar, stir to combine and then blend well with electric mixer.

If it's warm in your kitchen you will want to refridgerate the icing until the cake is ready. Frost each layer, top and sides. You might need a couple of toothpicks to keep the layers from sliding...it happens...just make sure you warn your family.

Enjoy!

Spirit (Limoncello) Cake

We LOVE cake at my house, especially a not to sweet, super moist, full of flavor cake. This is the cake that is most requested by friends and my husband! I normally make it with Limoncello, but it can be made with your favorite spirit. We really like Orangecello or Bourbon and it makes a killer Rum cake!

2 sticks unsalted butter, at room temperature
2 cups white sugar
4 eggs
2 cups Flour, I use Bob's Red Mill Gluten Free all-purpose
1 teaspoon Xanthum gum (only if making gluten free)
1/2 teaspoon Kosher salt
1/2 teaspoon Baking Powder
Zest of 1 lemon
1 Tablespoon lemon juice
1 teaspoon lemon extract
1/2 cup Limoncello or your favorite spirit

Cream butter and sugar. Add eggs, one at a time blending well after each. Combine dry ingredients in a separate bowl and add alternately with the liquid.

Put into a prepared bundt pan. (I use butter and  Bob's Red Mill Almond flour in my pan)

Bake at 350 degrees for 1 hour or until a toothpick inserted into the center comes clean.

Allow to cool for 5-10 minutes before turning out onto a cake plate. Poke holes in cake and pour glaze over the top. You will have what seems like a lot of glaze but the cake will absorb it.

Glaze:
1/4 cup unsalted butter
3/4 cup white sugar
1 tablespoon lemon juice
1/4 cup water or juice if you are making Lemon or Orange cake
1/4 cup Limoncello or your favorite spirit

Bring butter, sugar, lemon juice and water to a boil over meium heat. Allow to boil for 1-2 minutes, turn off heat and stir in Limoncello. Let it sit and cool while the cake is baking.

Enjoy!