Triple Chocolate Threat - A Tipsy Cake.

I know, I know.  I need to work on my food photography skills.  This photo was taken with my iPhone literally seconds before the cake went out the door to RJ's work.  Because I forgot to do it before.  Oops.  Maybe I need to work on my memory, too.

Ok, so there's cake, then there's CAKE.

This cake has three kinds of chocolate, two kinds of liquor, and does not require much measuring.

That's CAKE, baby.

1 box white cake mix
1 cup Creme de cacao
1/2 cup water
1/2 cup mini dark chocolate chips
3 egg whites
1/4 cup vegetable oil
1 small box vanilla pudding mix

1/3 cup Godiva White Chocolate Liqueur
6 baker's white chocolate squares

1 can prepared milk chocolate frosting

Preheat your oven to 425 degrees and grease two round 8 inch cake pans.  Or really, use what you have.   I'm not going to come and check.

Mix the first seven ingredients with a mixer until it's not lumpy.  You're probably looking at about 2-3 minutes of mixing, which is just enough time to taste test both the liqueurs.  Twice.

Pour half of the batter into one pan, and half into the other.  Put it in the oven and bake it for approximately 40 minutes, or until it's done.  It's cake.  You know when it's done, right?

After the cake cools, melt the white chocolate squares in the microwave, stirring frequently.  When the chocolate is completely melted, SLOWLY whisk in the white chocolate liqueur.  If you pour it all in at once, like I did the first time, it will be a big clumpy mess that you will be forced to eat with a spoon, so as not to, you know, be wasteful.

Spread the white chocolate goodness on the bottom layer of cake, and top it with the other layer.

Frost it with the milk chocolate frosting straight from the can.

Send it off with your husband to work, after which you will hear tales of it's delightfulness, but will never, ever, ever get to try it for yourself.

Because it's rude to eat a big piece out of your cake before you send it somewhere.

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