This decadent and delicious dessert is going to be the highlight the Mother’s Day brunch celebration. Nothing communicates affection and adoration quite like care from the kitchen. This labor of love may look like you bought it in a bakery or specialty shop, but it is actually made from a regular box mix. Feature a spiked Jackson Morgan substitute in the cake base, and top it with homemade buttercream icing for an unforgettable last course to her Mother’s Day meal.
Ingredients
Cake
1 Store Bought Box of Vanilla Cake Mix
Jackson Morgan Southern Cream in Salted Caramel
Ingredients needed on Box Cake
Frosting
I Cup Salted Butter, Room Temperature
4 ½ Cups Powdered Sugar
4-5 Tablespoons Whole Milk
1 Teaspoon Vanilla Extract
Pinch of Salt
Food Coloring, Optional
Sprig of Lavender for Garnish
Directions
Make the cake according to the directions on the box, except substitute half Jackson Morgan Southern Cream in salted caramel for the required liquid. For example, if your directions call for ½ Cup Water, substitute with ¼ Jackson Morgan and ¼ cup water. Pour batter into two 8 inch round pans and bake according to the directions. Allow to fully cool on a wire rack. After cooling, freeze the two cake layers wrapped in plastic wrap for 30 minutes to an hour before frosting.
Next make the icing, in an electric mixer fitted with a flat beater, beat the softened butter until creamy on medium speed. Then add in the powdered sugar, one cup at a time, scrape down the bowl in between additions. Then add in the vanilla and pinch of salt. Add the milk (or substitute with Jackson Morgan if you want an extra boozy cake), one tablespoon at a time until you have frosting consistency. Add in food coloring if desired.
To assemble cake, remove the cake layers from freezer and ice the bottom layer, then add the top cake layer and ice the outside of the cake with the frosting. Top with a sprig of lavender for a spring touch if desired.
All images Christy Wilson Photography for Jackson Morgan Southern Cream.
