| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Irish | Cakes, Desserts, Recipes con | 1 | Servings |
INGREDIENTS
| 18 1/4 | oz | Yellow cake mix |
| 1 3/8 | oz | Chocolate pudding mix, instant |
| 1/2 | c | Oil |
| 1/8 | c | Water |
| 1/4 | c | Cocoa* *I used Ghirardelli ground chocolate |
| 1/4 | c | Bourbon |
| 1/4 | c | Bailey's Irish Cream |
| 4 | Eggs |
INSTRUCTIONS
Preheat oven to 350F. Combine cake mix, pudding mix, oil, water, bourbon, Bailey's, and eggs in bowl. Beat until smooth. Pour into a greased bundt pan. Bake for 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of bourbon and powdered to a thick consistency and drizzle over cake. NOTES : I changed a recipe from Gemini's recipes to end up with this one. The recipe I worked from is "Bailey's Irish Cream Cake"--and since I have not tried that recipe, I don't know if it needed any improvements or not! This is a very dense cake. The Bailey's got lost in the bourbon flavor (but I'm not sure that's a bad thing). Recipe by: Diane Lamere Posted to MC-Recipe Digest V1 #476 by Diane Lamere <dlamere@plantnet.com> on Feb 08, 1997.
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