BAILEY'S IRISH CREAM CAKE
This is the best, moistest cake I've made from scratch. It's always requested for at work and/or family gatherings.
Provided by LiisaN
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- Cake: Sift dry ingredients together.
- Beat egg, oil, buttermilk, liqueur, coffee together.
- Add to the dry ingredients; beat together for about 3 minutes.
- Pour into greased/floured 10" springform pan or 9x13 pan.
- Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
- Cool.
- Frosting: beat ingredients together until stiff.
- Turn cake out onto a plate and frost with whipped cream mixture.
- Sprinkle with chocolate curls.
LAYERED IRISH CREAM CAKE
This recipe comes from a local tea room where I was the baker for awhile. It is a little different from others posted because it is a layer cake with filling and frosting.
Provided by Petdrwife
Categories Dessert
Time 1h20m
Yield 1 cake
Number Of Ingredients 15
Steps:
- For cake cream butter and sugar.
- Add eggs one at a time then vanilla and Baileys.
- Add remaining ingredients; if batter is too thick add a little milk, it should resemble basic cake batter.
- Pour batter into a 9x9 greased pan and bake at 300 degrees for 60 minutes. When cake is done remove from oven and cool completely before filling and icing.
- For filling mix butter and Baileys then powder sugar.
- For icing, Melt chocolate chip and butter. Stir in milk and corn syrup.
- Split cake into two layers, place filling between layers and finish with icing.
Nutrition Facts : Calories 7469.2, Fat 410.3, SaturatedFat 249.7, Cholesterol 1742.7, Sodium 5312.3, Carbohydrate 890.2, Fiber 28.5, Sugar 730.1, Protein 72.2
IRISH CREAM BROWNIE TRIFLES
I did a thing. I made a small batch of brownies, a small pot of pudding laced with Irish cream, and layered it all together. I did a whipped cream and chocolate shaving thing on top, too. And the good news is, with the rest of the bottle of Irish cream liqueur, you can have a brunch party this weekend!
Provided by Christina Lane
Categories dessert
Time 4h40m
Yield 2 servings
Number Of Ingredients 17
Steps:
- For the brownies: Preheat the oven to 325 degrees F. Line a 9-by-5 inch loaf pan with parchment paper.
- Melt the butter in a small saucepan over low heat. Add the sugar and cocoa powder and cook, stirring often, until the mixture is melted and smooth, about 3 to 4 minutes. Transfer to a medium bowl and let cool slightly. (Alternatively, combine the butter, sugar and cocoa powder in a microwave-safe bowl and microwave on high for 30 seconds. Stir, then microwave on high for another 30 seconds.)
- Stir in the salt and vanilla, then let the mixture cool for 1 minute more. Add the egg and stir until incorporated. Add the flour and stir for 50 brisk strokes.
- Spread the batter into the prepared pan. Bake until a toothpick inserted in the center comes out with fudge crumbs clinging to it and the surface is shiny and starting to crack, about 23 minutes. Let cool completely in the pan.
- For the Irish cream pudding: Meanwhile, whisk together the sugar, cornstarch and salt in the bottom of a 2-quart saucepan. Slowly add the milk and egg yolk while constantly whisking.
- Turn the heat on the pan and bring it to a gentle simmer while constantly whisking. (Be sure to scrape the edges of the pan frequently to prevent lumps. Whisking vigorously will break up any lumps.) Cook the pudding, constantly whisking, until it thickens and coats the back of a spoon, 4 to 5 minutes. Remove from the heat and stir in the Irish cream liqueur and butter until melted.
- Lift the brownies out of the pan using the parchment paper and chop into 1/2-inch cubes. In two small glasses, layer about one-third of the brownie cubes and top each with half of the pudding. Repeat with another layer of brownie cubes and pudding. Top each with the remaining brownie cubes. Cover the trifles with plastic wrap and refrigerate for at least 4 hours and up to overnight.
- For assembly: Before serving, whip the heavy cream and the sugar together in a large bowl with an electric mixer on high speed until soft peaks form, about 2 minutes. Dollop each trifle with the whipped cream, sprinkle with the chocolate shavings and serve.
IRISH CREAM CELEBRATION CAKE
When you're celebrating a grown-up occasion, you deserve a grown-up cake. This beautiful creation uses Betty Crocker™ Super Moist™ devil's food cake mix, pudding and Irish liqueur in both the cake and frosting.
Provided by Bree Hester
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
- In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
- In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
- Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
- Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
- Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
Nutrition Facts : Calories 1120, Carbohydrate 121 g, Cholesterol 210 mg, Fiber 4 g, Protein 11 g, SaturatedFat 33 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 85 g, TransFat 1 1/2 g
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