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Irish Cream Cake Recipe

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This recipe for Irish Cream Cake is from The Melbourne Employee Activities Committee Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake:
1 cup water
2 tbsp instant coffee
1 box white cake (without pudding)
1/3 cup vegetable oil
3 large eggs
Frosting:
12 to 15 oz toasted nuts, cooled
1/4 cup Bailey's Irish Cream Liqueur
1 1/2 tbsp instant coffee
1 cup butter (2 sticks), softened
4 cups powdered sugar
Directions:
Directions:
Preheat oven to 350ºF. Grease and flour 2 9 inch round cake pans; set aside. In a small bowl, combine water and instant coffee; stir to dissolve. In large mixing bowl, combine cake mix, coffee mixture, oil and eggs at medium speed for 2 minutes, blend well. Pour batter into prepared pans. Bake for 20 to 22 minutes or until tested done. Cool in pans for 10 minutes. Remove from pans and cool completely.

Frosting: In small bowl, combine liqueur and instant coffee. Add coffee mixture, beating until combined. Gradually add powdered sugar, 1 cup at a time, beating well after each addition.

Spread frosting between layers and on top then down sides of cake. Gently press toasted nuts on top and sides of cake.
Personal Notes:
Personal Notes:
Serves 10 to 12. Preparation time 15 to 20 minutes.

 

 

 

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