Irish Cream Cake Recipe

Name: Irish Cream Cake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: FOR THE CAKE:; 1 package White Cake Mix (18 Ounce Box); 1/2 cups Vegetable Or Canola Oil; 4 whole Large Eggs; 1-1/2 cup Irish Cream; 1 package (12 Oz.) Mini Chocolate Chips; _____; FOR THE GLAZE:; 1/2 cups Irish Cream; 1 cup Powdered Sugar

Servings: persons

FOR THE CAKE:
1 package White Cake Mix (18 Ounce Box)
1/2 cups Vegetable Or Canola Oil
4 whole Large Eggs
1-1/2 cup Irish Cream
1 package (12 Oz.) Mini Chocolate Chips
_____
FOR THE GLAZE:
1/2 cups Irish Cream
1 cup Powdered Sugar

1
Preheat oven to 350 degrees.
2
Grease and flour a 10-inch bundt pan.
3
In a large mixing bowl combine cake mix, oil, eggs and 1 1/2 cups Irish Cream. Beat on medium high for about 2 minutes. Fold in chocolate chips.
4
Pour into prepared bundt pan. Bake 35-45 minutes.
5
While cake is baking, in a small bowl add the remaining 1/2 cup Irish Cream and the powdered sugar and mix with a wire whisk until combined.
6
As soon as you take the cake from the oven, poke holes in the surface of the cake (I use a bamboo skewer). Pour the glaze over the hot cake. Allow to cool completelybefore removing from the pan.

986

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: FOR THE CAKE:, 1 package White Cake Mix (18 Ounce Box), 1/2 cups Vegetable Or Canola Oil, 4 whole Large Eggs, and more.

Yes, Irish Cream Cake falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Irish Cream Cake

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