1/2 cup butter, softened
1/2 cup shortening
1 tsp clear vanilla
2 pounds confectioners’ sugar
3 tbsp milk
Cream butter & shortening until smooth. Add vanilla. Sift in confectioners’ sugar 1 cup at a time, frosting will appear dry when complete. Add milk 1 tbsp at a time until desired consistency.
1 (18 ounce) box devil’s food cake mix
4 eggs
1 cup sour cream
3/4 cup oil
1 cup Kahlua
1 cup semi-sweet chocolate chips
Preheat oven to 350°F.
Mix all ingredients except the chocolate chips with mixer until smooth.
Fold in chips.
Bake for 20 minutes or until toothpick inserted in center comes out clean.
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/2 cup vegetable oil
2/3 cup orange juice
1/4 cup lemon juice
1/4 cup tequila
2 tablespoons triple sec liqueur
2-3 cups confectioners’ sugar
1/4 cup butter
1 tablespoon tequila
2 tablespoons triple sec liqueur
2 tablespoons lime juice
Preheat oven to 350 degrees F (175 degrees C). Prepare muffin pans.
In a large bowl combine cake mix, pudding mix, eggs, oil, orange juice, lemon juice 1/4 cup tequila and 2 tablespoons triple sec. Beat for 2 minutes.
Pour batter into prepared muffin cups. Bake in the preheated oven for approx 20 minutes, or until a toothpick inserted into the center comes out clean. Cool in pan for 10 minutes; remove to rack and cool completely before frosting.
To make the frosting: In a small bowl, combine butter and confectioners’ sugar with 1 tablespoon tequila, 2 tablespoons triple sec and 2 tablespoons lime juice. Mix until smooth. Add more confectioners’ sugar if you want it to be thicker.