Рецепт Irish Cream Cake with Butter-Rum Frosting...
So what makes this cake so dang good? As in FIVE dangs on the Dang Meter?! One cup of Bailey's Irish Cream...yes, one full cup...Now, for all you tee-totalers out there, I'm sure you'll read this recipe and declare it not for you...but before you do, hear me out...a Bundt cake can serve 16 people...so if we do the math...one cup of Bailey's divided by 16 servings equals 3 teaspoons per serving...and since Bailey's is only 17% alcohol by volume and Vanilla Extract is 35%, I think you can see this cake is perfectly safe to imbibe, I mean eat! Plus, I asked a scientist (dentist) if the alcohol would bake out at 350 degrees and he said it would...and who am I to argue with a man of science?!
It looks like the Bundt was cut in half, but it wasn't, that's just some weird thing my pan does...there are many recipes on line for this kind of cake, most of them use instant vanilla pudding but I used chocolate pudding - I thought it was the more delicious choice. Plus, almost all of the recipes I read called for a Bailey's and powder sugar glaze for the top of the cake...but I wanted a little something more so I made a rum-buttercream frosting. This is such a wonderful cake...rich, moist with a dense crumb - as any Leprechaun would say, it's magicially delicious!
- Irish Cream Cake with Butter-Rum Frosting - Pots and Pins - Adapted From Several Recipes
- 1 package (18 oz.) yellow cake mix, without pudding in the mix
- 4 oz. instant chocolate pudding mix
- 3/4 cup vegetable oil
- 2 tablespoons water
- 1 cup Bailey's Irish Cream
- 4 eggs
- Preheat oven to 350 degrees. Grease and flour a 10-inch Bundt pan. In the bowl of an electric mixer combine cake mix, pudding mix, oil, water, Baileys and eggs. Beat on low speed for 30 seconds, then stop mixer and scrape down sides. Beat for two minutes on medium speed. (Beating for longer will only add air to the batter which will dry out the cake.) Pour batter into prepared pan and bake for 40 to 50 minutes or until a toothpick inserted into the center of the cake comes out clean. Let cake cool in pan for 10 minutes, then invert onto a rack to cool completely.
- Frosting recipe below.
- Butter-Rum Frosting:
- 2 sticks butter, room temperature
- 1 1/2 teaspoons rum extract
- 3 tablespoons heavy cream
- 5 to 6 cups powdered sugar
In the bowl of an electric mixer, beat butter until smooth. Add in extracts and cream and slowly add in the powdered sugar, beating on low speed until incorporated and then on high speed for about 5 minutes until very, very smooth. Add additional powdered sugar if frosting is not thick enough or add another teaspoon or so of cream if it is too thick. Spread over cooled cake. Serves 16.