Blackberry Margarita Cake

Cake:

2 boxes of white cake mix 8 eggs Oil called for on cake mix 2 cups milk (or replace water called for on cake mix with water in equal amounts) 1 cup blackberries ¼ cup tequila 1 tsp. lime extract Glaze:

2 Tbsps. lime extract 4-6 Tbsps. tequila, to taste Frosting: 2 cups heavy whipped cream 4 Tbsps. powdered sugar Dessert Sauce: 2 cups fresh blackberries 2 Tbsps. granulated sugar 2oz. blackberry schnapps 1Tbsp. lemon juice, to taste Preheat oven to 350°F and spray a 9×13” baking pan with nonstick baking spray. Two mixes is just a tad too much for a 9×13” pan. You can make a mini loaf or 6-8 cupcakes with the extra batter. I made 2 mini loafs. In large bowl, combine cake mixes, oil, eggs, milk, lime extract and tequila until well mixed, scraping down sides as needed. Fold in blackberries. Pour cake mixture prepared pans. Bake 40-45 minutes for cake, 20-25 minutes for cupcakes and about 30 minutes for a mini loaf, or until a toothpick comes out clean. While cake is baking, place blackberries in small saucepan. Stir sugar, schnapps, and lemon juice into blackberries. Cook, stirring constantly, over medium heat until blackberries break down and mixture begins to boil, 5 to 10 minutes. Lightly smash blackberries and simmer 5 minutes. Set aside to cool completely. Once cake is done, allow to cool 10 minutes. Mix lime extract and tequila together for glaze. Brush over warm cake. Set cake aside to cool completely. Place heavy cream and powdered sugar in bowl of stand mixer. Start to mix on low-medium at first. Scrape sides if needed. As cream starts to thicken, increase speed to high and whip until stiff peaks form. Spread over cooled cake. Drizzle cooled sauce over frosting and swirl for fancier design or spread for even coverage.

Recipe adapted from kitchenfunwithmy3sons. com.