INGREDIENTS

INSTRUCTIONS

Sources: McCalls cookbook and Baileys Irish Cream Bars posted to
jewish-food list by B. Leass  Baileys Yellow Cake: (Favorite One-Egg
Cake recipe from McCalls  cookbook, with Baileys substituted for some
of the liquid)  Preheat oven to 350 degrees Fahrenheit. Grease and
flour a 13 x 9 x 2  inch baking pan, and a 6 x 9 x 2 inch pan, or
whatever combination of  pans that will hold 1 1/2 times the amount
that a 13 x 9 x 2 pan  holds. Mix the flour with the salt and baking
powder. Mix the Baileys  with the milk. Using electric mixer, cream the
shortening with the  sugar. Add the egg and vanilla, and beat well. Add
the flour mixture,  alternately with the Baileys and milk mixture. Beat
for 2 minutes.  Pour half of the cake batter into the prepared pans,
then drop large  spoonfuls of the Baileys Swirl (recipe below) into the
pans  alternately with large spoonfuls of the cake batter. Swirl with
knife  or fork to get a marbled effect. Bake about 25-35 minutes, or
until  surface springs back when lightly pressed with fingertip. Let
cool,  then spread with Baileys glaze (recipe below).  Note: actually
the cookbook called for the shortening and milk to be  added together
to the flour, but that didn't make any sense to me, so  I changed it to
the method I'm familiar with, where the shortening  and sugar are
creamed together first. I used butter for the  shortening, since that
was all I had available. I guess you could use  margarine or a solid
vegetable fat like Crisco.  Baileys Swirl (Cream Cheese Frosting recipe
in McCalls cookbook, with  Baileys and white chocolate added):  With
electric mixer, beat cheese with butter and vanilla until creamy  Add
the confectioners sugar; beat until light and fluffy. Stir in the
Baileys and white chocolate, and mix well.  Baileys glaze: Mix 3/4 cup
Baileys with 1 cup of the powdered sugar.  Add more Baileys if the
glaze is too thick; add more sugar if the  glaze is too thin. Add more
Baileys and sugar if there isn't enough  glaze.  Sorry to be so
imprecise, but I didn't really keep track of the  amounts while I was
doing this, since I had to leave in 15 minutes  with the cake!  The
really fun thing was trying to explain to people what was in the  cake!
The non-Americans didn't understand the concept of cream cheese
frosting at all. It was really hard to explain what frosting is, and  I
realized this is because over here, either a cake is dusted with
powdered sugar (i.e. carrot cake is dusted with powdered sugar here),
or it is topped with a thin glaze, or it is "frosted" but with  whipped
cream or a recipe containing mostly whipped cream.  Many of them had
never drunk Baileys (which is readily available in  supermarkets here)!
One woman was positive there was marzipan in the  cake! But it was a
hit anyway; I had no leftovers to take home! Good  thing I still had
the smaller cake at home!  Posted to JEWISH-FOOD digest V96 #76  Date:
12 Nov 96 08:34:36 EST  From: Karen Snyder <100130.1562@CompuServe.COM>

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Nutrition (calculated from recipe ingredients)
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Calories: 608
Calories From Fat: 251
Total Fat: 27.9g
Cholesterol: 74.3mg
Sodium: 452mg
Potassium: 194.3mg
Carbohydrates: 71.8g
Fiber: <1g
Sugar: 44.6g
Protein: 16.7g