This Easy Fudge Cake with Ganache Icing is the best chocolate cake I’ve tasted and very easy to make. It’s loaded with fudgy chocolate, using a chocolate cake mix and instant chocolate pudding mix, as well as miniature chocolate chips and a silky Ganache icing. …
This recipe for Easy Chocolate Covered Toffee is a delightful recipe to make for your family during the holidays. It’s delicious and so very easy to make! One of my favorite candies is toffee so when I came upon this simple recipe, I was so …
I enjoy making Irish Cream Cake at Christmas, which uses a cake mix as its base and is flavored with miniature chocolate chips and Irish Cream Liqueur. The Irish Cream icing seeps into the cake and creates a sweet and crusty film on the outside–like a cake donut! It’s so good. Perfect for any holiday celebration with family or friends.
When buying Irish Cream Liqueur, you’ll need enough to measure out 1 1/4 cups, so you don’t need a lot of it. Supposedly, Bailey’s Irish Cream can be stored opened or unopened for up to 2 years in the refrigerator or pantry, so you should be safe to buy a larger bottle to get a better price margin.
What is Irish Cream?
Irish cream is made of fine Irish whiskey, dairy cream, and chocolate and vanilla flavoring. Alcohol content 17%. Delicious poured over ice, used in mixed drinks or coffee, over ice-cream, or in baked goods–such as this recipe!
Preheat oven to 350 degrees. Gather ingredients so that you have everything close at hand on the counter or table. Grease and flour a 9 or 10-cup Bundt cake pan or spray it with Baker’s Spray.
In a large mixing bowl, combine the white cake mix, instant vanilla pudding, Irish Cream Liqueur, half-and-half cream, large eggs, and vegetable. Mix together well on medium-high speed for 2-3 minutes.
With a rubber spatula, fold in the miniature semi-sweet chocolate chips.
Pour the batter into the prepared Bundt cake pan. Lightly tap the pan on the counter once to break any air bubbles in the batter.
Bake in preheated oven on middle to lower rack for 45-50 minutes until cake tests done with a toothpick.
In a small bowl, whisk together the Irish Cream Liqueur, half-and-half cream, and powdered sugar. Mix well until smooth and creamy.
Poke the bottom of the cake with a fork so that there are many holes for the glaze to seep into.
Gradually pour the glaze over the bottom of the cake, allowing time for the glaze to seep into the holes and along the sides of the pan. Continue doing so until all of the glaze has been used.
Allow to cool in the pan for 2 hours. Carefully, turn out onto a cake plate for serving.
This cake will serve 18-20 people.
See more Cake Recipes Here. Browse more Holiday Recipes Here.
