Baileys Black White Cake Dessert Recipes

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Coat an 11x7-inch baking pan with cooking spray.
• Beat eggs in a bowl using an electric mixer until frothy. Add sugar and continue to beat until thick and creamy, 4 to 5 minutes. Add liqueur and vanilla extract; mix to combine. Add flour, baking powder, and salt and mix until just combined; do not overbeat. Pour batter into the prepared baking pan.
• Bake in the preheated oven until a toothpick inserted in the center comes out clean, 22 to 25 minutes. Remove from oven and allow to cool, about 1 hour.
• Combine sweetened condensed milk and liqueur in a bowl and stir until well combined. Poke holes throughout the cooled cake using a skewer or toothpick. Slowly pour sauce over the cake. Cover with aluminum foil and refrigerate until sauce is absorbed, at least 2 hours.
• Beat cream in a chilled glass or metal bowl using an electric mixer until frothy. Add confectioners' sugar and gelatin mix gradually, continuing to beat topping until stiff peaks form.
• Serve poke cake with whipped cream topping and sliced strawberries.

Steps:

• Preheat oven to 350ºF (175ºC). Grease and flour a 10-inch Bundt cake pan. In a large bowl, stir together cake mix, pudding mix and cinnamon. In a separate bowl mix Baileys Original Irish Cream, oil, eggs, and sour cream. Beat on low speed until blended,then combine two bowls and beat on medium speed until blended. Stir in white chocolate chips by hand. Pour batter into prepared Bundt pan. Bake in the preheated oven for 50 to 60 minutes,or until a toothpick inserted into the center of the cake comes out clean. Cool on cooling rack, or enjoy warm. Melt butter, whisk in remaining topping ingredients. Drizzle topping over the top of cake. Serve in a bowl with a splash of Baileys Original Irish Cream