The Ultimate Vampire Resource and Directory

Ingredients:



1 cup butter

1 (8 ounce) package cream cheese,

softened

6 large eggs, at room temperature

2 cups white sugar

2 tablespoons all-purpose flour

2 cups self-rising flour

1/8 teaspoon ground mace

1 teaspoon vanilla extract

1 (1.5 fluid ounce) jigger Irish whiskey



Directions:

1. Preheat an oven to 350 degrees F (175 degrees C). Grease and flour a tube pan.

2. Beat the butter and cream cheese with an electric mixer in a large bowl until light and fluffy. Beat in the sugar until well blended. The mixture should be noticeably lighter in color. Add the room-temperature eggs one at a time, allowing each egg to blend into the butter mixture before adding the next. Beat in the 2 tablespoons flour with the last egg. Stir in the remaining 2 cups flour until just combined; stir in the mac, vanilla, and whiskey. Pour into the prepared tube pan.

3. Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 1 hour. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.



Prep Time: 15 Minutes

Cook Time: 1 Hour

Ready In: 2 Hours 15 Minutes

Servings: 12

Go ahead...INDULGE!



Ingredients:

1 (18.25 ounce) package chocolate cake mix

1 (3.9 ounce) package instant chocolate

pudding mix

1 2/3 cups milk

3/4 cup strong brewed coffee

1 (12 ounce) container frozen whipped

topping, thawed

6 (1.4 ounce) bars chocolate covered

toffee bars, frozen and crushed (I recommend Heath)



Directions:

1. In a 9x13 in pan, bake cake according to package directions. Cool and crumble. Make pudding, according to package directions, with milk.

2. In a large trifle or other glass serving bowl, place half of the crumbled cake. Pour half of the coffee over the cake, and spread half of the pudding over that. Top with half of the whipped topping, sprinkled with half the crumbled candy bars. Repeat layers in the same order. Refrigerate until serving.