Irish I Had A Mint Minty Cream Cheese Frosting Food

IRISH MINT CREAM MARBLE POUND CAKE

Steps:

• 1. NOTE: THIS IS A LARGE CAKE, YOU MAY WANT TO USE 2 CAKE PANS. PREHEAT OVEN TO 325 DEGREES F. THIS IS THE PAN I USED, it has a 30 cup capacity. Also note because I didn't know exactly how much frosting I needed, I used 2 cans, and had a lot left over. You may want to cut frosting ingredients in half.DO NOT OPEN DOOR DURING FIRST HOUR & 15 MINUTES OF BAKING TIME.
• 2. Cream Butter and sour cream together till creamy. Add sugar gradually & beat until no granules are visible in the butter mixture. About 6-8 minutes.
• 3. Add eggs one at a time beating well after each addition.
• 4. Combine pistachio pudding with the flour & stir to blend together. Gradually add flour mixture to the creamed mixture,
• 5. Add the mint liqueur to a large measuring cup but also add in the peppermint extract and vanilla bean paste. Then alternate the liquid mixture with the dry beating well after each addition. Add optional green food color until desired shade of green is reached, then blend thoroughly.
• 6. Remove about 3 1/2 cups of batter to a smaller bowl,Mix cocoa and chocolate syrup to a very small bowl and stir until it is fully blended, then pour into the bowl with the lesser amount of batter, stirring well until blended and batter is very chocolate colored.
• 7. Spray baking pan with Bakers Joy or non stick cooking spray, thoroughly. Adding a layer of the green batter to bottom of pan first, then add about half of chocolate batter, then more green batter, the remaining chocolate batter, and lastly add the remainder of the green cake batter. Smooth out the top of the cake, and lightly run a knife through cake batter being careful not to scrape the sides of the pan nor the bottom.
• 8. Place in preheated 325 degrees F. and cook for about 1 hour and 30 to 40 minutes or until a toothpick inserted in center comes out clean. Remove from oven.
• 9. ALLOW TO SIT IN PAN AT LEAST 10 MINUTES before inverting cake on to platter or cooling rack to cool completely.
• 10. Prepare frosting by combining the cream cheese with the canned frosting, add the peppermint extract, stir to blend, then frost cake as desired.
• 11. Combine the syrup and cocoa powder together in a small bowl, then stir till completely blended, then carefully drizzle glaze along the edge of the cake allowing it to drizzle down the sides of the cake.
• 12. Decorate cake as desired with M& M's or candies of your choice.
• 13. SLICE-SERVE & ENJOY!
• 14. A Minty slice of Marble enjoyment.

IRISH I HAD A MINT-MINTY CREAM CHEESE FROSTING

Steps:

• 1. Assemble the ingredients needed to make the frosting.
• 2. Add the butter, cream cheese, & powdered sugar to a small bowl, then beat till creamy.
• 3. Then add the Irish Liqueur, one tablespoon at a time, till the desired spreading consistency is reached. Adding a few drops of the green food color till the desired shade of green is reached.
• 4. Frost cake, between each layer on top and sides.
• 5. Add the green food color till desired shade of green is reached. Add green sugar crystals, mini chocolate chips,& Andes Mint candies on top if desired. STORE IN FRIDGE TILL READY TO SERVE.

MINT CHOCOLATE CAKE WITH MINT CREAM CHEESE ICING/FROSTING

Steps:

• Preheat the oven to 350 degrees.
• Grease and flour two 8 inch layer pans (or the equivalent).
• Mix the sugar, sifted flour, sifted cocoa powder, baking soda, and salt in a bowl.
• Slowly add the hot milk and butter while stirring.
• Add the eggs and 3/4 tsp of peppermint extract.
• Distribute evenly in the pans and bake for 25 minutes, or longer, until toothpick comes out clean.
• For the icing, beat one stick of soft butter and the three room temperature packages of cream cheese until smooth.
• Add 3/4 tsp of peppermint extract and 5 cups of powdered sugar.

BAILEY'S IRISH CREAM FROSTING

Steps:

• In a medium bowl, blend together cream cheese, butter, and Bailey's. Gradually add powdered sugar, mixing well until it's all incorporated. Use immediately. The frosting will harden in the fridge, so plan on bring it back to room temperature if you must refrigerate it before frosting the cupcakes.