Eeeewww, doggy.

Hold on to your glass of milk, people. You’re going to want it with this slice of bliss. Perhaps a Cup o’ Joe, as well. And stretchy pants. And a couch.

Are ya following me?

You’ll like it. You’ll love it. You’ll want some more of it.

I’m sorry. I’ll stop now. This is what happens when you get caught up on sleep over the weekend.

The ingredient that brings the wow factor to this cake is Frangelico ~ The Original Hazelnut Liqueur.

I used the last of the bottle I’ve had for two years making this cake. I’ve used it in brownies, cookies, puddings and mouse. It adds a special boost that vanilla extract can’t give. I’ve also been known to add it to coffee for an after dinner treat.

As good as the flavor of this liqueur is, it’s the look of the bottle I love the most. It’s in the shape of a monk’s habit complete with a rope around its waist. I find it enchanting. The look fits the history.

According to the legend, Frangelico lived three centuries ago in a hilly area bound by the right bank of the river Po.

He lived as a hermit and through his love of nature and knowledge of its secrets created unique recipes for liqueurs.

The most precious one of all was a liqueur made from wild hazel-nuts with infusions of berries and flowers to enrich the flavour.

We continue the tradition by proudly offering this fine line of liqueur in honor of his name.

~ Straight from the Frangelico bottle

For the yellow and chocolate cakes, I just slightly modified two recipes out of Chocolate from the Cake-Mix Doctor. You can use any of your homemade cake recipes and just add 1/4 cup Frangelico to each batter.

Pre-heat oven to 350.

Frangelico-Spiked Yellow Cake

1 pkg. (18.25 ounce) plain yellow cake mix
1 pkg. (3.4 ounce) vanilla instant pudding mix
1 1/4 C whole milk
1/2 C oil
3 large eggs
2 T Frangelico

Divide the cake batter between two 8 or 9-inch round cake pans. Bake into golden brown or until the center springs back when tapped.

Frangelico-Spiked Chocolate Cake

1 pkg. (18.25 ounce) devil’s food cake mix with pudding
1 C sour cream
1/2 C water
1/4 C Frangelico
1/2 C oil
3 large eggs

Divide the cake batter between two 8 or 9-inch round cake pans. Bake until the center springs back when tapped.

Frangelico-Spiked Cream Cheese Frosting
{I doubled this to have enough frosting for this seven layer cake.}

1 stick butter, softened
1 block cream cheese (8-ounce), softened
2 T Frangelico
4 cups powdered sugar

Beat butter and cream cheese on high, until smooth. Add in liquor. Dump in powdered sugar and mix until combined and creamy.

Allow cakes to cool completely.

Cut each cake in half. Place a small dab of frosting onto your cake plate. Take a yellow cake layer and place on top of frosting. Frost. Place a chocolate cake layer on top. Frost. Repeat the process ~ ending with a yellow cake layer on top with an extra chocolate cake layer left over. Frost the top and sides. Crumble the last chocolate cake layer and spread on top of cake. Top with strawberries.

Enjoy!