IRISH CREAM CELEBRATION CAKE
When you're celebrating a grown-up occasion, you deserve a grown-up cake. This beautiful creation uses Betty Crocker™ Super Moist™ devil's food cake mix, pudding and Irish liqueur in both the cake and frosting.
Provided by Bree Hester
Categories Dessert
Time 3h
Yield 8
Number Of Ingredients 16
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
- In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
- In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
- Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
- Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
- Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
Nutrition Facts : Calories 1120, Carbohydrate 121 g, Cholesterol 210 mg, Fiber 4 g, Protein 11 g, SaturatedFat 33 g, ServingSize 1 Serving, Sodium 980 mg, Sugar 85 g, TransFat 1 1/2 g
IRISH CREAM POKE CAKE
This poke cake is spiked with the flavors of Irish coffee for an easy adult dessert that will feed a crowd.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5).
- Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.
- Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves. Whip the remaining 1 1/2 cups heavy cream together with the confectioners' sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Add the espresso liqueur mixture and whip just to incorporate.
- Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.
- About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake, then sprinkle with the chopped espresso beans and serve cold.
DUBLIN DROP CAKE
A Dublin Drop is a drink that has a shot of Irish cream liqueur and Irish whiskey dropped in the shot glass, down into a glass of Guinness® beer. There are several recipes that replicate this flavor out there, but this is different in that there is no icing and lends itself to being taken to the pub easier.
Provided by SNOWBABIEFAN
Categories World Cuisine Recipes European UK and Ireland Irish
Time 1h30m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.
- Beat cream cheese, confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl until smooth and creamy. Set aside.
- Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.
- Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top. Spoon remaining cake batter over the filling.
- Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
- Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. Invert pan over a wire rack to release cake and allow to cool completely on the rack.
- While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
- Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.
Nutrition Facts : Calories 449.2 calories, Carbohydrate 47.8 g, Cholesterol 81.1 mg, Fat 24.5 g, Fiber 1.1 g, Protein 5.8 g, SaturatedFat 9.7 g, Sodium 475.2 mg, Sugar 34.1 g
WHITE CHOCOLATE & IRISH CREAM CAKE
Everybody absolutely loves the way this cake taste but I'm a mid-western girl and am having trouble keeping this cake from falling as it cools. The FL elevation & humidity can reek havoc when baking and I have tried several modifications with no luck. I am going to have my bf try this recipe in South Dakota and see if she has...
Provided by Dawn MNL
Categories Cakes
Time 1h30m
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 300 degrees F and melt butter and G.white chocolate chips until liquid. Beat cake mix, pudding mix, eggs, sugar O'reilly irish cream and flour at low speed until well blended. Add melted butter and chocolate chips to cake mixture and blend well.
- 2. Pour batter into 3 greased and floured 9 inch cake pans. Bake at 300 degrees for 25 minutes, or until cake springs back when pressed lightly. Let cool in pans for 10 minutes then remove from pans and let cool completely (about an hour).
- 3. Spread strawberry frosting between layers and on top and sides of cake. Garnish with strawberries. Enjoy!!!
- 4. STRAWBERRY IRISH CREAM FROSTING Melt butter and G. chocolate chips together. In a large bowl, beat butter, confectioners sugar and O'reilly irish cream at a low speed until fluffy. Add melted butter and G. white choc chips Add strawberry flavor and food coloring, beat on high speed for 3-4 minutes.
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