Saturday, March 17, 2018

Irish Cream Hot Chocolate Bundt Cake

Baileys® Irish Cream Hot Chocolate Bundt Cake
This rich, and very moist Baileys® Irish Cream Chocolate Bundt Cake is everything you imagine it to be, and no alcohol!
Not only will you impress your guest with it, you will have them begging for more. Made with Baileys® Irish Coffee Creamer so there is no need to worry about the alcohol getting in the way of your fun.

2 cups all-purpose flour
1/2 cup Nestle® Cocoa
3/4 tsp baking soda
3/4 tsp salt
1/3 cup Baileys® Irish Coffee Creamer
1 tbsp. Hershey® Chocolate Syrup
1 cup butter (2 sticks)
1 1/2 cup granulated sugar
3 large eggs
1 tbsp. butter
1 1/2 cups confectionery sugar
2 tbsp. milk
2 tbsp. Baileys® Irish Coffee Creamer
1 tsp. vanilla

Preheat oven to 350F. Grease a 9-cup bundt pan.
In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt. Set aside.
Place butter and sugar into the bowl of an electric mixer fitted with the paddle attachment. Beat on med-high until light and fluffy (approx. 3mins).
Add eggs one at a time, fully incorporating after each addition. Add vanilla, and Hershey Chocolate Syrup.
Reduce speed to low. Alternate adding flour mixture with Baileys® Coffee Creamer. Beat until just combined.
Spray the bundt pan with cooking spray to keep cake from sticking. Spread the batter evenly in the bundt pan.
Bake for approx. 40 minutes or until a cake tester comes out clean.

Cool in bundt pan for 15 minutes. Whack bundt pan on the counter to loosen cake and turn out onto cooling rack to cool completely. While you wait you can mix together the ingredients for your Glaze Topping. Add Glaze Topping when cake has cooled. Sprinkle top with powered sugar.
This Irish Cream Chocolate Cake is sure to become one of your new favorites.

1 comment:

  1. OMG David This looks "Spooktacula" !!!!!
    A must try...........