18 de febrero de 2016

Margarita Cake-n-Jello Shots RECIPE FOR YOU FOR THE WEEKEND

Margarita Cake-n-Jello Shots

Margarita Cake-n-Jello Shots

Source:  A Tracey creation, concept inspired by Booze Cakes: Confections Spiked with Spirits, Wine, and Beer
For the Cake Layer:
  • 1 1/2 c. Duncan Hines* white cake mix {1/2 of a 16.5 oz. package}
  • 1/4 c. dry vanilla instant pudding mix {1/2 of a 3 oz. package}
  • 1/2 T. lime zest
  • 1/2 tsp. orange zest
  • 1/4 c. tequila
  • 2 T. Triple Sec
  • 1/2 lime juiced + water to make 2 T. liquid
  • 1/4 c. canola oil
  • 2 eggs
For the Jell-o Shot Layer:
  • 3 packages lime Jell-o {can use 3 (3 oz.-size) regular or (0.3 oz.-size) sugar-free packages}
  • 2 1/2 c. boiling water
  • 1 1/4 c. tequila
  • 1 c. Triple Sec
  • 1/2 c. ice water
When Serving:
  •  sea salt
  • NOTE: DO NOT FOLLOW PREPARATION DIRECTIONS ON THE CAKE MIX BOX. FOLLOW THESE DIRECTIONS INSTEAD. In a mixing bowl, place dry cake mix, dry pudding mix, lime zest, and orange zest; stir to combine. Add tequila, Triple Sec, lime juice {+ water, if needed}, oil, and eggs. Mix with a whisk or electric mixer until well combined and batter is smooth.

  • Pour into a disposable 9x13" baking pan coated with non-stick baking spray. Bake at 325 degrees until a toothpick inserted in center comes out clean, about 20-22 minutes. Set cake aside to cool. Once cake is cooled, use a serrated knife to level off any high spots on the cake.

  • Pour boiling water into a large mixing bowl. Immediately stir in lime Jello, one package at a time, until completely dissolved. Let cool for 5 minutes. Stir in tequila, Triple Sec, and ice water.

  • Place Jello mixture in the refrigerator and chill until partially set ... you want it to be just beginning to gel, but still pourable; approximately 1 1/2 to 2 hours {check it frequently}.

  • Before pouring Jello mixture on top of the cake, gently squish in corners and dent the sides of the pan to 'hug' the cake and reduce gaps as much as possible. Pour/spread Jello mixture evenly on top of the cake layer. Chill the entire pan several hours or overnight until the Jello shot layer is completely set.

  • When ready to enjoy your Margarita Cake-n-Jello Shots, use kitchen shears or scissors to cut through the corners and center of each side of the disposable pan. Slide the tip of a knife along the edges between the Jello shot layer and sides of the pan; gently pull pan sides away and flatten them down. Use a sawing motion with a sharp paring knife to cut Margarita Cake-n-Jello Shots into cubes {making 8 rows along the long edge and 6 rows along the short edge, for a total of 48 shot cubes}.

  • Place shot cubes on a serving platter and sprinkle tops with a small sprinkling of sea salt.

  • *I recommend using Duncan Hines cake mix, as it does not already have pudding included.  If you choose a different cake mix brand, read the ingredients carefully to ensure it doesn't already include pudding in the mix.

    Makes 48 Margarita Cake-n-Jello shots


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