Irish cream cake **

Yield: 20 Servings

Measure Ingredient
1 pack Yellow cake mix
3 ounces Vanilla instant pudding
½ cup Butter; melted
1 cup Milk
4 \N Eggs
1 cup Walnuts; chopped
2 teaspoons Vanilla
2 ounces Irish creme liqueur
¼ cup Irish creme liqueur
1 cup Sugar
½ cup Margarine
1 cup Margarine
1 cup Butter
1 pack Dream Whip
¾ cup Irish creme liqueur
1 teaspoon Vanilla butter nut extract
4 cups To 6 cups powdered sugar
\N \N Walnuts; chopped

PATTI - VDRJ67A

CAKE

GLAZE

FROSTING

Mix cake mix, pudding, butter, milk and eggs on low speed until blended; beat with mixer about 4 minutes. Add nuts, vanilla and Irish Creme and mix. Pour into two greased and floured 10" pans ( may use 3 ~ 8"pans). Bake at 350~ for 25-30 minutes. Let cool on rack for 10 minutes. Invert onto wax paper. Brush with hot glaze. To make glaze, heat margarine and liqueur in a small saucepan. Add sugar and stir constantly over low heat until sugar is dissolved. Let cakes set, then wrap in wax paper and let cool completely. Refrigerate until cold. Make frosting. Beat margarine, butter, Dream Whip, liqueur and extract for 3-4 minutes. Add confectioners sugar 1 cup at a time, beating well after each addition, until desired spreading consistency. Split each cake layer in half. Fill layers with frosting and frost tops and sides of cake. Garnish with chopped walnuts. Cakes can be frozen unfrosted. American Creme Liqueur is best to use in this recipe.

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