akes this rich chocolate cake \"Irish\" is not only to the
ot raisins. Some Irish fruit soda bread recipes use caraway seeds and
up measure, and add enough Irish whiskey to total 1 1
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.
confectioners' sugar, 1 egg, and Irish cream liqueur in a bowl
n 1 cup of Irish cream liqueur, vegetable oil, and eggs until
eef cubes with 2 tablespoons vegetable oil in a bowl.
ix chocolate cake mix, water, vegetable oil, egg, and instant coffee
the 1/2 cup Irish cream liqueur, vegetable oil, and eggs. Spread
ipe the pan with some vegetable oil. Pour a ladleful of
-inch springform pan with vegetable spray.
Make crust: in
ntil fluffy.
Add sugar, irish cream, vanilla, and milk.
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.
mix the beef stock and vegetable stock together, and heat until
il and 3/4 cup Irish cream liqueur. Beat for 5
ntil quite hot. Add the vegetable oil if not using cast
arge heavy-bottomed saucepan, heat vegetable oil. Working in batches, cook
ubes with 1 tablespoon of vegetable oil. In a separate bowl
Prepare the vegetable stock(I use already prepared,
ell-blended.
Add the Irish cream and half-and-half