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Fireball lovers only.
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- Yields:
- 10 - 12 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 1 hr 10 mins
Ingredients
For the cake
- 1
box vanilla cake mix
- 1 tsp.
ground cinnamon
- 1/3 c.
vegetable oil
- 3
large eggs
- 1/2 c.
water
- 1/2 c.
Fireball Cinnamon Whisky
For the filling and frosting
- 1 1/2 c.
(3 sticks) butter, softened
Pinch kosher salt
- 6 c.
powdered sugar
- 1/4 c.
Fireball Cinnamon Whisky
Yellow and red food coloring
For decoration
Hot Tamales
Fireball nip, optional
Directions
- Step 1Make cake: Preheat oven to 350°. Grease and flour two 8" round pans with parchment paper. In a large bowl, mix together cake mix and cinnamon, then stir in vegetable oil, eggs, water, and whisky. Divide batter evenly between prepared cake pans. Bake according to package directions and let cool completely.
- Step 2Make Fireball frosting: In a large bowl, combine butter, salt, half the powdered sugar, and 1/4 cup whisky. Using a hand mixer, beat until smooth. Add the remaining powdered sugar and beat until light and fluffy. Gently stir in yellow food coloring, then red, being careful not to over mix (you want it to be streaky).
- Step 3 Place a dab of frosting on cake plate to keep cake in place while you frost. Place down first cake and top with frosting, then top with second cake and frost. Frost the sides, then transfer remaining buttercream into a piping bag fitted with a star tip.
- Step 4Pipe dollops of buttercream around the rim of the cake and top with hot tamales. Pipe a large swirl into the center of the cake and top with a miniature bottle of Fireball.
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