| 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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