Bailey's Irish Cream Cake |
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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 12 |
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This is the best, moistest cake I've made from scratch. It's always requested for at work and/or family gatherings. Ingredients:
2 cups flour |
1 3/4 cups sugar |
3/4 cup cocoa |
1/2 teaspoon salt |
1 tablespoon baking soda |
1 egg |
2/3 cup oil |
3/4 cup buttermilk |
1/4 cup bailey irish cream |
1 cup strong black coffee |
2 cups heavy whipping cream |
1/4-1/2 cup powdered sugar |
1/4 cup bailey irish cream (or more to taste - i tend to use 1/8 cup!!) |
Directions:
1. Cake: Sift dry ingredients together.
2. Beat egg, oil, buttermilk, liqueur, coffee together.
3. Add to the dry ingredients; beat together for about 3 minutes.
4. Pour into greased/floured 10 springform pan or 9x13 pan.
5. Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
6. Cool.
7. Frosting: beat ingredients together until stiff.
8. Turn cake out onto a plate and frost with whipped cream mixture.
9. Sprinkle with chocolate curls.
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