I went to lunch today with my friend and former co-worker Amy. Over a sizzling cast-iron skillet of chicken fajitas for two, we talked about her adorable son, her job and my upcoming move to Vancouver. She also told me enough stories about her husband and a few of her friends’ ex-husbands to convince me that I am missing absolutely nothing by not being married. We laughed a lot and totally lost all track of time. She was only 45 minutes late back to work. Luckily, her boss is in Raleigh all week, and she figured the rest of her co-workers were probably out doing the same thing. (Gossiping and eating fajitas???)
She works in a department with seven other employees, and I wanted to bake something for her to share with her co-workers. I decided to make a Bundt cake. Apparently, Bundt cakes with Irish cream are trendy this year. I came across two recipes last month for Bundt cakes with Irish cream in them. (Keep reading. Links to those two recipes are attached.) I have been looking for a reason to make this cake since I saw it on Kristen’s blog last month, and since I had all the ingredients on hand in my pantry (and finally enough people to feed), it was a no-brainer that I finally make it. I didn’t make the glaze, though, since I needed to transport the cake. I’m sure the glaze makes the cake over-the-top good, but it was delicious without it. I took the inspiration to add miniature chocolate chips from this recipe that was in the April issue of Cooking Light. Of course, I knew 1/4 cup of chocolate chips wouldn’t cut it, so I added, ahem, 1 1/4 cups instead. I would make it that way again. The cake is very moist, and the mint chocolate Irish cream and mini chocolate chips add fantastic flavor. I usually can tell when a cake is made from a mix, but I couldn’t tell with this recipe. It’s delicious. I tried a piece last night and it was good, and I tried another piece this afternoon and it was really good. (On a side note, your kitchen will smell heavenly as it bakes, too.) I didn’t take any pictures after I cut the cake into pieces (sorry!!!), so you’ll just have to take my word for it that it did indeed look as good as it tastes.
Irish Cream Bundt Cake
Adapted from Dine and Dish blog
Somewhat inspired by Cooking Light recipe
1 (18.25 ounce) package yellow cake mix
1 (3.125 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup canola oil
3/4 cup Bailey’s Mint Chocolate Irish cream
1 1/4 cups miniature chocolate chips
1 T. all-purpose flour
Preheat oven to 325 degrees F.
Grease and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix and pudding mix.
Mix in eggs, water, oil and Irish cream.
Beat for 5 minutes at high speed. (Batter will be thick.)
Place miniature chocolate chips and flour in a large zip-top bag. Zip the bag shut, and shake a few times to evenly coat the chips with flour. (This helps prevent the chips from sinking to the bottom of the cake pan as the cake bakes.) Fold chocolate chips into batter.
Bake cake for 60 minutes, or until a toothpick inserted into the cake comes out clean.
Cool for 10 minutes in the pan, then invert onto a wire rack to cool. Slice and serve.
Notes: You can use regular Irish cream, too. Make sure to liberally grease the Bundt pan to prevent the cake from sticking to it. The Irish cream flavor is more pronounced the longer the cake sits.
She works in a department with seven other employees, and I wanted to bake something for her to share with her co-workers. I decided to make a Bundt cake. Apparently, Bundt cakes with Irish cream are trendy this year. I came across two recipes last month for Bundt cakes with Irish cream in them. (Keep reading. Links to those two recipes are attached.) I have been looking for a reason to make this cake since I saw it on Kristen’s blog last month, and since I had all the ingredients on hand in my pantry (and finally enough people to feed), it was a no-brainer that I finally make it. I didn’t make the glaze, though, since I needed to transport the cake. I’m sure the glaze makes the cake over-the-top good, but it was delicious without it. I took the inspiration to add miniature chocolate chips from this recipe that was in the April issue of Cooking Light. Of course, I knew 1/4 cup of chocolate chips wouldn’t cut it, so I added, ahem, 1 1/4 cups instead. I would make it that way again. The cake is very moist, and the mint chocolate Irish cream and mini chocolate chips add fantastic flavor. I usually can tell when a cake is made from a mix, but I couldn’t tell with this recipe. It’s delicious. I tried a piece last night and it was good, and I tried another piece this afternoon and it was really good. (On a side note, your kitchen will smell heavenly as it bakes, too.) I didn’t take any pictures after I cut the cake into pieces (sorry!!!), so you’ll just have to take my word for it that it did indeed look as good as it tastes.
Irish Cream Bundt Cake
Adapted from Dine and Dish blog
Somewhat inspired by Cooking Light recipe
1 (18.25 ounce) package yellow cake mix
1 (3.125 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup canola oil
3/4 cup Bailey’s Mint Chocolate Irish cream
1 1/4 cups miniature chocolate chips
1 T. all-purpose flour
Preheat oven to 325 degrees F.
Grease and flour a 10-inch Bundt pan.
In a large bowl, combine cake mix and pudding mix.
Mix in eggs, water, oil and Irish cream.
Beat for 5 minutes at high speed. (Batter will be thick.)
Place miniature chocolate chips and flour in a large zip-top bag. Zip the bag shut, and shake a few times to evenly coat the chips with flour. (This helps prevent the chips from sinking to the bottom of the cake pan as the cake bakes.) Fold chocolate chips into batter.
Bake cake for 60 minutes, or until a toothpick inserted into the cake comes out clean.
Cool for 10 minutes in the pan, then invert onto a wire rack to cool. Slice and serve.
Notes: You can use regular Irish cream, too. Make sure to liberally grease the Bundt pan to prevent the cake from sticking to it. The Irish cream flavor is more pronounced the longer the cake sits.
3 comments:
This cake looks yummy.
Lauren :)
My cohorts and I ate all the cake in 10 minutes and we want to let you know our boss will be out of town next Wed thru Fri, too. Thanks for baking for us. None of us bake or cook. Lunch next week? You don't have to bake I just want to see you again.
Lauren, it was really good. I was pleasantly surprised.
Amy, I sent you an email. Next Thursday is good for me. Your co-worker Sarah sent me an email with two job openings at your office. She promised I'd get either of them if I baked for her once a week. LOL. I'll bake something for you all again next week. Send me an email and let me know if Thursday works for you. Garcia's, perhaps?
Post a Comment