| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Irish | Cookie | 36 | Servings |
INGREDIENTS
| 1 | pk | Duncan Hines yellow moist deluxe cake mix |
| 3 | Eggs | |
| 2/3 | c | Bailey's Irish Cream |
| 1/3 | c | Oil |
| 1 | cn | Duncan Hines creamy cream cheese frosting – vanilla |
| 1 | pk | Hershey's vanilla milk chips |
| 1/4 | c | Bailey's Irish Cream |
| 1/2 | c | Reserved cake batter |
INSTRUCTIONS
CAKE SWIRL Date: Fri, 14 Jun 1996 11:20:21 -0500 From: Suzanne O'Dowd <suzanne@DALLAS.NET> Cake: Preheat oven to 350 degrees. Prepare a jelly roll pan (about 15" x 10" x 1"). Mix cake mix with eggs, Irish Cream and oil. Set aside 1/2 cup of prepared cake batter for swirl. Pour cake batter into prepared pan. Swirl: In a small bowl, blend all swirl ingredients. Drop large spoonfuls of this mixture over the cake batter. Swirl with a fork to make a marble effect. Bake 25 - 30 minutes. Cool and cut into squares. EAT-L DIGEST 13 JUNE 1996 From the EAT-L recipe list. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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