Midori Cake

Spring is here! The lilacs are in bloom! That means it is time for Midori cake. Back when I was in college, my old college friend (who no longer talks to me because she thinks I am evil since I am a registered Republican) would bring back from spring break a midori cake her mother baked and clippings from her mother’s lilac bush. It was so lovely to eat the midori cake and see and smell the beautiful lilac flowers. Every spring I think back to that time and hunger for midori cake. Here’s the recipe:

1 (18.25 ounce) box yellow cake mix
1 package (4 serving size) instant pistachio pudding
4 eggs
1/2 cup plain yogurt
1/2 cup vegetable oil
3/4 cup Midori Melon Liqueur
1/2 teaspoon coconut flavoring
Frosting (see recipe)

Preheat oven to 350 degrees F.

In bowl, combine all ingredients except frosting; beat 4 minutes. Pour into well-greased Bundt pan. Bake 35 to 45 minutes. Remove from oven and cool in pan about 15 minutes. Remove from pan, prepare frosting and frost cake while still warm. Cool completely.

Makes 12 to 16 servings.

2 cups powdered sugar
1/4 cup Midori liqueur
1/4 cup cream cheese
2 tablespoons butter
1/2 teaspoon coconut flavoring

In bowl, mix and beat all ingredients together at high speed until smooth and spreadable. Frost cake while still warm.