Iced Liqueur Layer Cake

Today I made Iced Liqueur Layer Cake!

1 1/2C flour, 2t baking powder, 1t cinnamon, 1/2t salt, 1t ground nutmeg, 1t ground cloves, 1/2C fruit liqueur such as apple schnapps or kirsch, 1/2C butter, 1C brown sugar, 3 eggs

Icing: 1/3C liqueur, 3-4C powdered sugar

Preheat oven to 350F.

Iced Liqeuer Cake

Cream butter and brown sugar. Add eggs. Blend well. In separate bowl, sift together dry ingredients. Add to butter mixture alternately with liqueur, beginning and ending with dry. Turn into greased 9″X13″ pan. Batter will spread to edges of pan when baking. Bake 30-35 minutes or until cake moves away from sides of pan. Cool 20 minutes. Remove from pan and slice in half. Layers will be thin.

To make icing, stir powdered sugar into liqueur until smooth and barely pourable. Pour onto one half of cake, spreading evenly. Place second half on top. Pour on remaining icing. Spread evenly. Chill one half hour or more before slicing and serving.

Iced Liqueur Layer Cake

Mint Brownie Swirl Cheesecake

Today I made Mint Brownie Swirl Cheesecake!

The brownie portion is the recipe from the Baker’s unsweetened chocolate box, using peppermint extract instead of vanilla extract.

Brownies: 4 oz unsweetened chocolate, 3/4C butter, 2C sugar, 3 eggs, 1t peppermint extract, 1C flour

Cheesecake: 16 oz fat-free cream cheese, 4 eggs, 1C sugar, 1T peppermint extract

Preheat oven to 350F.

Mint Brownie Cheesecake

Brownies: Melt chocolate and butter.

Cheesecake: Meanwhile, mix cream cheese and sugar. Blend well. Add eggs. Blend well. Add peppermint extract.

Brownies: Stir melted mixture until smooth. Stir in sugar. Add eggs. Blend well. Add peppermint extract. Add flour. Blend well. Turn brownie batter into greased jelly roll pan.

Pour cheese batter on top. Swirl batters with about 5 strokes of a rubber spatula. Do not over-swirl. Bake 30-35 minutes, or until cheese portion is lightly browned. Cool before cutting.

Mint Brownie Cheesecake

Mint Brownie Cheesecake