Monday, September 5, 2011

Bailey's Irish Cream Cake-Recipes for Baking

Bailey's Irish Cream Cake

Chocolate is one of my favorite flavors. I decided to try this very easy cake after sampling Bailey’s Irish Cream. This cake is as sinful as the name and adds a punch to any party!


· 1 box chocolate cake mix

· 1 stick of unsalted butter, softened

· 1 T sugar

· 1 T vanilla extract

· 3 eggs

· 1 1/3 c milk

· 3 T sour cream

· 1/4 c Ghirardelli's semi sweet chocolate chips, melted

· 9 T Bailey’s Irish Cream liquor (separate 3 T and 6 T)

· 1 tub Cool Whip Topping




Directions:
1. Preheat oven to 350 F.

2. Using a stand or hand mixer, whip butter and sugar until fluffy; add vanilla.

3. Add one egg at a time, mix on low speed.

4. Alternate cake mix and milk until completely blended.

5. Melt chocolate chips on medium heat for 2 minutes in microwave or use double boiler.

6. Add sour cream, melted chocolate and 3 T Bailey’s Irish Cream until completely mixed. Do not over mix-this will cause your batter to be stiff and dry out.

7. Spray 2- 9” round cake pans with cooking spray. Separate batter evenly between the two pans.

8. Cook 27-30 minutes or until toothpick comes out clean.

9. Let cool completely on cooling rack

10. Using cake plate or  holder, place 1 cake on plate. Pour 3 T Bailey’s Irish Cream evenly over top of cake.

11. Spread 1/2 Cool Whip Topping  over cake. Place second cake on top. Pour remaining 3T of Bailey's over cake. Add remaining Cool Whip.

12. This cake must be refrigerated.


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Featured Items Needed to Make this recipe:






1 comments:

Kim Bee said...

Super yummy! I love this cake.

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