| 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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