IRISH CREAM CAKES

[tamaralynn]

Irish Cream Cakes                    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.

[wilderness]

Tammy, you had me hooked when I read Irish Cream.  In fact I am planning on making some Bailey's soon.

I found a site the other day when looking for something that was a lot of recipes using box cake mixes like this one does.  I thought of you when I saw it.  Now I can't find it.

Bet

[weebill]

I wonder if Rum Chatta would work in it instead of Irish Cream?

[wilderness]

I just went searching for those recipes again and realized to was an ebook from Mr. Food.  Unfortunately I stumbled onto that website this week looking for something and I spend way too much time there.

This is the link for that cookbook plus there are a lot more recipes on line with the cake mix as the base.  Some really good sounding things.

Elaine, I think the Rum Chatta would certainly give a great different twist to the cake with the cinnamon.  It is substituted in many cocktails for Bailey's.

Bet

[tamaralynn]

I think it would work very well, Elaine.

I will check out that link, Bet, as well as the one that Chris posted earlier. I have been busy in the kitchen then we went to the coffee shop and had lunch there. I dropped off the cakes. They are out of several things so I need to do heavy duty baking in the next few days to refill the shelves. The pecan cobbler is baking right now. I am giving it to my neighbor.

[pippin3]

Looks like a good treat, Tamara...there is a recipe for a Spiced Rum Pound Cake that I tried but the spices and rum flavors didn’t come thru very well. I prefer the 5 Flavor Pound Cake.