Kinky Creamed Cake

Today’s video was inspired by the two dorkiest, yet coolest dudes on Youtube: Poisoning The Well.

Poisoning The Well's Channel: https://www.youtube.com/channel/UCJSmUScPIU8Um4w9ROauntg

The Video To finish: https://www.youtube.com/watch?v=Lj0FhBcyZHk

My twitter: @Cookingcreator
My email: [email protected]

The Cake:
4 Cups Cake Flour
2 Cups Sugar
5 tsp Baking Powder
2 tsp. Salt
2/3 Cup Shortening
1 ½ Cup Milk
½ Cup Kinky Liqueur (or any flavored liqueur)
2 Eggs
¼ tsp. Vanillla

The Glaze:
1Cup Kinky Liqueur (or any flavored liqueur)
1/2 Cup Powdered Sugar

The Filling:
8 Oz Cream Cheese
1 Cup Powdered Sugar
1 Cup Kinky Liqueur (or any flavored liqueur)

The Frosting:
2 Cup Heavy Whipping Cream
2 Cup Kinky Liqueur (or any flavored liqueur)
1 Cup Powdered Sugar

Directions for the Cake:
Preheat oven to 350F. Spray the cake pans with Pam. Sift together all the dry ingredients into a large mixing bowl. Add the Shortening, milk, and liqueur. Mix for 2 minutes, scraping the sides of the mixing bowl occasionally. Add the eggs and vanilla, beat for another 2 minutes. Pour the batter in to the cake pans, bake for 25-30 minutes, or until a toothpick inserted into the center comes out clean. Cool in pans, then move to a wire rack. Remove the tops of the cakes so that they are not domed. Cover with the Glaze, then the filling. Place the two cakes together and cover with the remaining filling. Place in refrigerator and let set for an hour. Turn the cakes over and frost. Refrigerate the cake once they are frosted. Cut and serve once the cake is cool and the frosting has set. It should be fairly firm and sticky to the touch.