Chocolate Irish Cream Cake
Yield
1 cakePrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | eavch |
instant pudding mix, vanilla
|
*
|
| ¾ | cup |
vegetable oil
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
vodka
|
* |
| ¼ | cup |
liqueur
irish cream style |
*
|
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
|
|
| 1 | eavch |
instant pudding mix, vanilla
|
*
|
| 177 | ml |
vegetable oil
|
|
| 59 | ml |
water
|
|
| 59 | ml |
vodka
|
* |
| 59 | ml |
liqueur
irish cream style |
*
|
| 4 | large |
eggs
|
|
Directions
Preheat oven to 350℉ (180℃).
Grease and flour a 10-inch bundt pan.
In a mixing bowl, combine cake mix, pudding mix, oil, water, vodka, liqueur, and eggs.
Beat until smooth.
Pour batter into prepared bundt pan.
Bake 40 to 50 minutes or until a wooden pick comes out clean.
Invert cake to cool.
Remove from pan. Dust with powdered sugar.
