Baileys Irish Cream Chocolate Cake with Baileys Buttercream Frosting

 




Ingredients

SERVINGS: 6
  1 BOX OF CHOCOLATE CAKE MIX
1 14-OZ. MAY SWEET CONDENSED MILK
1/3 CUP OF HEAVY CREAM
1/3 cup dark cocoa powder
1/4 CUP BAILEYS
1 CUP OF BUTTER, ROOM TEMPERATURE 5 CUPS. SUGAR POWDER 1/2 CUP BAILEYS 1/4 CUP COCOA POWDER 1 TSP. VANILLA 1/2 TSP. SALT

INSTRUCTIONS

  PREHEAT THE OVEN TO 350F SPRAY THE BAKING PAN WITH A NON-STICK COOKING SPRAY. PREPARE CHOCOLATE CAKE MIX ACCORDING TO PACKAGING DIRECTIONS. POUR THE CAKE DOUGH INTO THE PREPARED MOLD. COOK FOR 25 MINUTES. ALLOW TO COOL TO ROOM TEMPERATURE PUNCH HOLES ALL OVER THE CAKE. FILLING: IN A MEDIUM BOWL, ADD SWEETENED CONDENSED MILK, HEAVY CREAM, COCOA POWDER AND BAILEYS. MIX TO COMBINE WITH A WHISK. POUR THE BAILEYS, FILLING THE POCKET HOLES AND EXTEND UNIFORMLY. REFRIGERATE FOR 1 TO 2 HOURS. BAILEYS IRISH CREAM JELLY BUTTER CREAM: IN A LARGE BLENDER BOWL ON FOOT, ADD BUTTER, SUGAR POWDER, BAILEYS, COCOA POWDER, VANILLA AND SALT. MIX UNTIL SMOOTH AND FOAM. SPREAD THE GEL ON THE CAKE. GARNISH

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