nd flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly
10 cup bundt pan.
Add Almond Paste, cake mix, pudding
rease and flour 12-cup bundt pan.
Beat butter in
Place first five ingredients in mixing bowl and blend with electric mixer until smooth.
Stir in chocolate chips.
Grease and dust Bundt cake pan with flour.
Bake at 350\u00b0 for 45 minutes to 1 1/2 hours or until toothpick comes out clean.
Cool 50 minutes and remove from pan.
be pan (such as a Bundt(R)) and coat inside
Whip cream and powdered sugar to soft peaks. Fold into mascarpone. Set aside.
Line bases of 4-6 serving dishes with 1/2 the sponge cake. Drizzle with 1/2 the Irish cream. Spread 1/2 the mascarpone mixture over top and sprinkle with grated chocolate. Arrange 3/4 of berries over top then add remaining sponge cake, liqueur and mascarpone. Cover and chill for 3 hours, or overnight.
Sprinkle with remaining berries and chocolate curls. Serve.
greased and floured 10\" bundt pan.
Bake at 300
Preheat oven to 350\u00b0.
Grease and flour a 12 cup bundt pan.
Sprinkle nuts into bottom of pan.
Combine remaining ingredients in large mixing bowl.
Beat four minutes on high speed, pour into pan.
Bake 45 to 55 minutes or until a toothpick inserted into center of cake comes out clean.
Let cake cool and invert onto plate.
Bailey's Irish Cream Frosting:
Beat all ingredients in a small bowl until fluffy.
f you have tried this recipe - thanks for you input). Place
hocolate chips and 1 teaspoon cake flour in a small bowl
Cream butter, sugars and egg until fluffy.
Add vanilla and Bailey's Irish cream.
Mix dry ingredients and blend into creamed mixture.
Add chocolate chips.
Drop onto ungreased baking sheets.
Bake at 375 degrees for 8-10 minutes.
Cool.
Or don't cool. Just eat. :).
atter into greased and floured Bundt pan. Bake at 300\u00b0
-inch square cake pan.
Mix chocolate cake mix, water, vegetable
rom heat.
Mix sour cream, eggs, and 1 tablespoon vanilla
(9-inch) round cake pans with cooking spray.
In a 6 cup blender, at low speed, combine all ingredients.
Blend until smooth.
Pour into clean bottles, cap tightly and store in the refrigerator.
It will keep up to one month.
Stir or shake well before serving.
Can be served straight, on the rocks, over ice cream or used in recipes calling for Irish Cream Liqueur.
Recipe makes 44.75oz = 1323.42ml.
A serving size is 1.3oz (37ml) (37.0g) = 35 servings per recipe.
Set oven to 350 degrees.
Grease a 15 x 10-in pan.
Mix cake mix with eggs, Irish cream and oil.
Set aside 1/2 cup of prepared cake batter for swirl.
Pour cake batter into pan.
In a small bowl, blend all swirl ingredients, with 1/2 cup cake mixture.
Drop large spoonfuls of this mixture over the cake batter.
Swirl with a fork to make a marble effect.
Bake 25-30 mins, or until bars tests done.
Cool and cut into squares.
Delicious!
n a large bowl, combine cream cheese, white sugar, 1/4
ixer or food processor beat cream cheese until smooth.
Gradually
br>CUPCAKES.
Mix together cake and pudding mix,(sifting ingredients