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.
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.
Combine the milk and the irish cream and chopped dates in top of a double boiler and cook until it's hot and has a smoother texture.
Meanwhile, combine the flour, sugar and egg, blending until smooth. Set aside. Toast your pecans in a dry pan and then chop. Toast your and coconut in the same dry pan and add to the pecans. Set aside.
Re-stir your egg mixture and add to the hot milk mixture. Cook, stirring, until thick. Cool.
Stir in the pecans and coconut. Spread between the layers of your cake.
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. :).
-inch square cake pan.
Mix chocolate cake mix, water, vegetable
n a large bowl, combine cake mix and pudding mix. Mix
rom heat.
Mix sour cream, eggs, and 1 tablespoon vanilla
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!
BAILEYS YELLOW CAKE DIRECTIONS:
Preheat oven to
lmond Paste, cake mix, pudding, eggs, oil, water and Irish Cream to mixing
mall mixing bowl, beat whipping cream until soft peaks form.
For cake cream butter and sugar.
Add
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
ell-blended.
Add the Irish cream and half-and-half and
br>Add eggs and sour cream and beat on medium for
arge mixing bowl, beat the cream cheese until smooth.
Add
Preheat your oven to 350\u00b0.
In a large bowl, place the cake mix and add eggs, mayonnaise and Irish cream; mix thoroughly.
Fold in nuts, marshmallows and chocolate bits.
Pour into greased 12-cup fluted tube or Bundt pan and bake at 350\u00b0 for 45 to 50 minutes. Dust with powdered sugar before serving.
Cake: Sift dry ingredients together.
Beat egg, oil, buttermilk, liqueur, coffee together.
Add to the dry ingredients; beat together for about 3 minutes.
Pour into greased/floured 10\" springform pan or 9x13 pan.
Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
Cool.
Frosting: beat ingredients together until stiff.
Turn cake out onto a plate and frost with whipped cream mixture.
Sprinkle with chocolate curls.