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Irish Cream Cake

Here's a holiday cake recipe I enjoy making at Christmas, but since it's almost St. Patrick's Day, I thought we could reintroduce it today!  


1 package white cake mix
1 package instant vanilla pudding
1 cup Irish Cream Liqueur
1/2 cup half-and-half cream
1 cup miniature chocolate chips
4 eggs
1/2 cup vegetable oil


Glaze:
1/4 cup Irish Cream Liqueur
3/4 cup half-and-half cream
3 cups powdered sugar


Preheat oven to 350 degrees. In large bowl, combine all ingredients and pour into a greased and floured Bundt cake pan. Bake for 40-50 minutes until cake tests done with toothpick. 

In small bowl, combine glaze ingredients and mix well. Poke bottom of cake with fork and pour glaze over cake. Allow to cool for 2 hours before turning. Yum! 
Click here for a printable version of this recipe.