Boxed Mix Baileys Irish Cream Cake Food
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
BAILEY'S IRISH CREAM CAKE
This easy to make Bailey's Irish Cream Cake is tender and uniquely flavorful. The Irish cream liqueur in the batter and the glaze is a double whammy of deliciousness.
Provided by Cathy
Categories Dessert
Time 1h30m
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F.
- Grease and flour a 10-inch bundt pan. Sprinkle pecans over the bottom.
- In a large bowl, with a mixer, combine yellow cake mix, vanilla instant pudding mix, eggs, water, oil and Irish Cream liqueur.
- Pour the batter over nuts in pan. Bake for 60 minutes or until toothpick inserted in center of cake comes out clean.
- Cool for 10 minutes in the pan. Flip the cake out of the pan and cool completely on a wire rack.
- While the cake is cooling, make the glaze. Combine butter, water and sugar in a small saucepan. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and add Irish Cream liqueur.
- Prick top and sides of cooled cake with a skewer. Spoon glaze over top and brush onto sides of the cake. Allow the cake to absorb the glaze and repeat until most of the glaze is used. Save some glaze to pour over sliced pieces. (You'll be glad you did.)
Nutrition Facts : Calories 513 kcal, Carbohydrate 47.1 g, Protein 9.7 g, Fat 30.5 g, SaturatedFat 10.2 g, Cholesterol 237.9 mg, Sodium 400.6 mg, Sugar 34.8 g, UnsaturatedFat 11 g, ServingSize 1 serving
BAILEYS IRISH CREAM BUNDT CAKE
Baileys Irish Cream Bundt Cake is made with Baileys Irish Cream, boxed cake mix and instant chocolate pudding for a moist and delicious chocolate cake that everyone will love.
Provided by Lindsay
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat oven to 325°F (163°C) and prepare a 10-14 cup bundt pan with non-stick baking spray.
- Add cake mix, pudding mix, vegetable oil, vodka, Irish cream and eggs to a large mixing bowl and mix until well combined.
- Pour evenly into prepared pan and bake for 35-45 minutes or until a toothpick inserted comes out clean.
- Let cool for about 10 minutes, then remove to cooling rack to finish cooling completely.
- To make the icing, combine all ingredients except for the powdered sugar in a small sauce pan.
- Heat on low until sugar is melted, then turn heat to medium to bring to a boil.
- Boil for 3 minutes, stirring occasionally, then remove from heat and immediately pour into a heat-proof glass bowl.
- Whisk in 1 1/4 cups of the powdered sugar and allow to cool slightly and thicken. If your icing is too thin, add additional powdered sugar until it's the right consistency to drizzle it. If you find your icing to be a little thick, just add a touch more water to thin it back out.
- Drizzle the icing over the cake while the icing is still a little warm. It will be too firm to pour and get a nice drizzle if it cools completely.
- Store cake in an airtight container. Best if eaten within 3-4 days.
Nutrition Facts : ServingSize 1 Slice, Calories 589 calories, Sugar 71.1 g, Sodium 442.6 mg, Fat 23.9 g, SaturatedFat 16.1 g, TransFat 0.1 g, Carbohydrate 87.8 g, Fiber 0.3 g, Protein 4.3 g, Cholesterol 78.7 mg
IRISH CREAM BUNDT CAKE
Great tasting glazed Bundt cake with Irish cream baked in. Excellent for any time or any occasion.
Provided by Sue Haser
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes Irish Cream
Time 1h30m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan.
- In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan.
- Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
- To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
Nutrition Facts : Calories 590.2 calories, Carbohydrate 68.4 g, Cholesterol 83.2 mg, Fat 30.1 g, Fiber 1.4 g, Protein 4.9 g, SaturatedFat 7.9 g, Sodium 476.6 mg, Sugar 50.3 g
BAILEY'S IRISH CREAM CAKE
This is the best, moistest cake I've made from scratch. It's always requested for at work and/or family gatherings.
Provided by LiisaN
Categories Dessert
Time 50m
Yield 12 serving(s)
Number Of Ingredients 13
Steps:
- 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.
BOXED-MIX BAILEYS IRISH CREAM CAKE
This is a fantastic cake for all of you Bailey's Irish Cream lovers who don't quite get enough of the awesome flavor in your coffee!
Provided by FLUFFSTER
Categories Dessert
Time 1h5m
Yield 10 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°.
- 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.
BAILEYS IRISH CREAM CAKE
Lush, elegant looking dessert that will make a big impression. Looks like you've spent hours preparing. Be sure to refrigerate the Andes Mints so they are easy to chop.
Provided by kathy2263
Categories Dessert
Time 3h30m
Yield 10-12 serving(s)
Number Of Ingredients 8
Steps:
- Bake cake accoridng to directions.
- while cake is still warm, poke holes in it and pour Bailey's over it.
- Refrigerate covered for at least 3 hours.
- In the meantime, prepare pudding according to package but use a total of 3 cups to prepare both packages of pudding instead of four.
- Also use a food processor to chop up the Andes into small pieces (be careful not to chop into a powder).
- After the three hours, cut the cake into squares and layer at bottom of bowl.
- Then add a layer of pudding then the candy then the Cool Whip.
- Continue this until you've reached the top of the bowl, finishing with a layer of Cool Whip and candy.
- Cover and refrigerate until ready to serve.
Nutrition Facts : Calories 574.8, Fat 28.3, SaturatedFat 12.5, Cholesterol 55.8, Sodium 695.5, Carbohydrate 78.2, Fiber 2.4, Sugar 54.1, Protein 6.1
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- Preheat the oven to 350. In a large bowl using an electric mixer beat, together the eggs, milk, butter, and Bailey’s for the cake. When the wet ingredients are combined, slowly pour in the dry ingredients and mix until incorporated, pouring into two greased 8 inch round pans. Bake cakes until set for approximately 24-27 minutes or until a toothpick inserted in the middle comes out clean. When cake is done, let cool. Then remove from pan prior to frosting.
- To make the frosting, sift together the cocoa powder and the confectioners sugar into a large bowl. Add the butter and mix with an electric mixer until incorporated. Add the boiling water and Bailey’s and beat until smooth.
- To assemble the cake, place one layer on a cake dish. Frost the cake by spreading the frosting evenly over the top of the cake and down the sides. Place the second layer on top of the first and frost the top, spreading it down the sides, using frosting to cover any gap between layers. Slice and enjoy.
BAILEYS PUMPKIN SPICE AND ORIGINAL IRISH CREAM BUNDT CAKE ...
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3.6/5 (40)Total Time 1 hr 55 minsServings 12Calories 1101 per serving
- Make the Pumpkin Bundt Cake: In the bowl of an electric mixer fitted with the paddle attachment, combine the sugar, oil and Baileys Pumpkin Spice until combined, being sure to scrape the bowl well. Add the eggs one at a time until completely combined; add the vanilla.
- In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, nutmeg and cloves. Add the dry ingredients to the wet mixture in three additions, alternating with the pumpkin puree in two additions, mixing until just combined.
- Using a silicone spatula, spoon the batter into one of the prepared Bundt pans. Bake the cake until a toothpick inserted in the center comes out clean, 55 to 65 minutes. While the first cake is baking, begin making the second batter. The first cake should be about halfway done baking by the time you have added the second cake to the oven.
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- Use a cookie scooper to make little balls with the dough and place on parchment paper on top of an ungreased cookie sheets.
BAILEY’S IRISH CREAM CAKE - I'M BORED, LET'S GO...
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- In large bowl, combine cake mix, pudding, eggs, water, oil, Irish cream. Beat for 5 minutes on high, the pour batter over nuts in pan.
- Bake in oven for about 60 minutes, until toothpick inserted in center comes out clean. Remove from oven, let cool for 10 minutes, then invert on serving platter. Poke holes over cake (I use a skewer). Spoon glaze over cake and let it absorb into cake.
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From delish.com
Reviews 1Category Dessert
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Reviews 1Category Dessert
- Meanwhile, make frosting: In a large bowl, combine butter, half of the powdered sugar, 1/2 cup Baileys, cocoa powder, vanilla, and salt.
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Our Baileys Irish Cream Brownies are fudgy, rich, and chocolatey with great notes of coffee and espresso throughout—so, in short, super indulgent. Nobody has to know that the …
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Servings 9Total Time 1 hr 55 mins
From myrecipes.com
Servings 9Total Time 1 hr 55 mins
- Stir together prepared brownie mix, chocolate chips, and espresso powder. Spoon batter into prepared baking pan; bake in preheated oven until a toothpick comes out with a few wet crumbs, 40 to 45 minutes. Allow brownies to cool completely in pan on a wire rack, about 1 hour.
- Meanwhile, beat together powdered sugar, butter, and salt in the bowl of an electric mixer on low speed until well blended. Scrape down sides of bowl, and beat on medium speed until fluffy, 2 to 3 minutes. Beat in Baileys until light and fluffy. Spread frosting on completely cooled brownies, and sprinkle with chopped espresso beans. Cut into 9 squares.
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Place chocolate chips in a bowl. Place heavy cream and Baileys in a small saucepan over medium heat. Bring just to a boil and then pour over chocolate chips. Do not …
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4.2/5 (10)Servings 12Cuisine AmericanCategory Dessert
From foodyschmoodyblog.com
4.2/5 (10)Servings 12Cuisine AmericanCategory Dessert
- Prepare brownies according to package instructions except replace the water called for with Baileys. Bake as instructed and allow to cool completely.
- Place heavy cream and Baileys in a small saucepan over medium heat. Bring just to a boil and then pour over chocolate chips. Do not stir right away. Wait 3-5 minutes and then stir the chip mixture until smooth. Pour/spread mixture over cooled brownies. Allow ganache to cool at room temperature before slicing.
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4.9/5 (15)Category CakesServings 12
- Preheat oven to 350 F. 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 until a toothpick inserted into the center of the cake comes out clean. Let cake cool and invert onto plate.
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- Preheat oven to 350 degrees F. Liberally grease two 9" cake pans with cooking spray. Set aside.
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- Preheat oven to 350° F.Mix cake ingredients together with electric mixer for about 4 minutes, just until the lumps are gone, but taking care not to beat in too much air.Grease a bundt cake pan with cooking spray or melted butter
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- Preheat the oven to 350°F and line the bottom of a 8″ round cake pan with parchment paper. Butter the sides.
- Pour the water in a small bowl and sprinkle the powdered gelatin over it in a single layer. Set aside for about 5 minutes.
- In a small saucepan, bring the heavy cream and irish cream to a boil. Add the chocolate chips and stir, then let sit, covered, for about 5 minutes.
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Using your standing mixer, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt until combined. Gradually add in the eggs, sour cream, …
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- Using a standing mixer, cream together the butter, vanilla, powdered sugar, Bailey’s and heavy whipping cream until combined and creamy and stiff with peaks
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- Preheat the oven to 350 F. With cooking spray grease 9 x 13 x 2 inches (3-quart) glass baking dish and set aside.
- To make Baileys chocolate cake, in a large bowl combine chocolate cake mix, instant pudding mix, eggs, sour cream, oil, Baileys Irish cream, vanilla and salt. Mix until smooth. Spread the mixture in prepared baking dish and set aside.
- To make cream cheese mixture, in another bowl beat together softened cream cheese. Gradually mix in powdered sugar. Then mix in Baileys Irish cream, cornstarch, salt and vanilla. Finally mix in melted butter.
- Dollop the mixture over the cake and then swirl with a back of a wooden spoon. Sprinkle chocolate chips on top and bake until the center has set (about 45 minutes). Tent the top with aluminum foil if cream cheese part starts browning too much.
RECIPE: BAILEY'S IRISH CREAM CAKE (USING CAKE MIX) (EASY ...
3/8 C Bailey's Irish Cream. 4 Eggs. Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350F degrees 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey's and powdered sugar to a thick consistency and ...
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BAILEYS CHOCOLATE CREAM CAKE WITH CHOCOLATE GANACHE RECIPE ...
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To moisten your cake a little – and add a touch more of that Irish Cream goodness – toss in about 3 or 4 tablespoons of Bailey’s. Mix that in and then add as much frosting as you need to make it the right consistency for balling. Shape your cake and refrigerate until ready to …
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Cool cake completely. Prick cake and pour glaze over top and sides. Melt butter. Stir in water and sugar. Boil for 5 minutes, stirring constantly. REMOVE from heat. Stir in Bailey's Irish Cream. Note: If using cake mix which includes pudding, omit pudding from recipe, decrease eggs to 3, and decrease oil to 1/3 cup.
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View top rated Baileys irish cream cake mix recipes with ratings and reviews. Irish Cream Cake, Baileys Irish Cream Cake 2, Baileys Irish Cream Truffles, etc.
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Heat oven to 350 degrees F. Cake: In a large bowl, combine cake mix, pudding mix, eggs, and oil. Beat at medium speed of an electric mixer, scraping down sides of bowl as necessary. Beat in liqueur. Spoon into a greased 10-inch Bundt or tube pan. Bake for about 50 minutes, or until a cake tester inserted into the center of the cake comes out clean.
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Bailey's Irish Cream Cake Allrecipes All information . 3 hours ago Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. Step 3 Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish.
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BAILEYS IRISH CREAM CHOCOLATE BUNDT CAKE - CAKEBOXING.COM
Baileys Irish Cream Chocolate Cake with Baileys Buttercream Frosting Homemade recipes. Combine the cream and Baileys in a small pan and bring to a simmer over a medium heat. Nordic Ware sent me this Pine Forest Bundt pan to try out but have not compensated me. Chocolate syrup hot chocolate tequila vodka easy to make cocktails baileys …
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1/4 cup Bailey's Irish Cream; Instructions. Heat oven to 350 degrees F. Prepare a 15 x 10 x 1-inch jellyroll 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 prepared pan. In a small bowl, blend all Swirl ingredients. Drop large spoonsful of this mixture over the cake ...
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1/3 cup olive oil. 3 large eggs. 1 cup Bailey’s Irish Cream. Heat oven to 350 degrees. Grease and flour 2 round cake pans. Mix cake mix with all ingredients in large mixing bowl for about 2 minutes. Pour into cake pans. Bake about 35-45 minutes testing at …
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Follow the directions on the cake mix box to make a 9x13 inch cake. Allow the cake to cool completely and use the handle of a wooden spoon to poke holes over the entire top of the cake. Use a hand-held mixer to mix together the sweetened condensed milk, vanilla pudding mix, and ½ cup of the Baileys Irish cream. Place the mixture in the ...
From crayonsandcravings.com
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Let cake cool for 10 minutes and then poke holes baileys irish cream poke cake recipe all over the top with the end of a wooden spoon Baileys. This Baileys Chocolate Poke Cake Recipe has quickly become one of my favorites. Refrigerate for 1 or 2 hours. Irish Cream Poke Cake is easy to make with a box of chocolate cake mix.
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Baileys Irish Cream Poke Cake. crayonsandcravings.com. This Baileys poke cake is packed with Irish Cream flavor and easy to make with a box of chocolate cake mix, instant pudding, Baileys Original Irish Cream, and Cool Whip.
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From recipeschoice.com
BAILEYS IRISH CREAM CAKE RECIPES - ALL INFORMATION ABOUT ...
Bailey's Irish Cream Cake Recipe - Food.com best www.food.com. 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.
From therecipes.info
From therecipes.info
(BAILEY'S IRISH CREAM BUNDT CAKE, USING BOX CAKE MIX ...
Aug 13, 2013 - (Bailey's Irish Cream Bundt Cake, using box cake mix, pudding and Bailey's...only 3 ingredients!
From pinterest.com
From pinterest.com
BAILEYS CAKE CAKE MIX - RECIPES - COOKS.COM
BAILEY'S IRISH CREAM CAKE. Mix all ingredients, except the chocolate ... 350°F for 45 minutes. Put all ingredients in a bowl and whip until stiff. Ice cake and refrigerate. Ingredients: 9 (chips .. cream .. eggs ...) 6. BAILEY'S IRISH CREME CAKE. Beat the first 4 ingredients together as directed on the package.
From cooks.com
From cooks.com
BOXED MIX BAILEYS IRISH CREAM CAKE RECIPES
1 box Betty Crocker™ Super Moist™ devil's food cake mix: 1 box (4-serving size) chocolate instant pudding and pie filling mix: 4 eggs: 1/3 cup vegetable oil: 1 cup Irish cream liqueur: 1 cup sour cream: 1 cup butter, softened: 4 oz (half of 8-oz package) cream cheese, softened: 3 cups powdered sugar: 1/4 cup Irish cream liqueur: 1 teaspoon ...
From tfrecipes.com
From tfrecipes.com
RECIPE FOR BAILEY'S IRISH CREAM BUNDT CAKE - ONLINE ...
Bailey's Irish Cream Bundt Cake. 1 (18.25 ounce) box yellow or chocolate cake mix 1 (3.4 ounce) box instant vanilla or chocolate pudding and pie filling mix 4 eggs 1/2 cup vegetable oil 3/4 cup Bailey's Irish Cream liqueur Sifted confectioners
From hindsjerseyfarm.com
From hindsjerseyfarm.com
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