Post by wilderness on Nov 11, 2018 8:21:19 GMT -5
Irish Cream Cakes-Tammy
from an Oklahoma Natural Gas cooking pamphlet
1 box white cake mix ( I used Betty Crocker 15.5 oz)
1 box (6 oz) instant vanilla pudding mix
2 1/4 c. Irish Cream liqueur, divided
4 eggs
1/2 canola oil
3 c. powdered sugar
1 c. mini semi sweet chocolate chips
Preheat oven to 350*. In a large mixing bowl, combine cake mix, pudding mix, 1 1/2 c. liqueur, eggs and oil. Beat until blended well. Fold in chocolate chips. Pour into a greased and floured 12 cup Bundt pan,( or 10 metal molds, 1 c. each) ( I used cup cake pans). Bake 25 - 30 minutes. ( I baked about 20 minutes for cupcakes). Bake until cake springs back when lightly touched in the center. In a small bowl, beat powdered sugar with remaining liqueur until smooth. While cakes are still warm, poke holes in them. Pour glaze over cake. Allow to cool in pans at least 2 hours before removing from pans.
