Josh's Irish Cream Cake
Yield
1 cakePrep
10 minCook
50 minReady
1 hrsTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
without pudding |
|
| 4 | ounces |
instant pudding mix, chocolate
|
|
| ¾ | cup |
vegetable oil
|
|
| ⅛ | cup |
water
|
|
| 3/8 | cups |
liqueur
irish cream style |
*
|
| ¼ | cup |
vodka
|
* |
| 4 | large |
eggs
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | package |
cake mix, yellow
without pudding |
|
| 115.6 | ml/g |
instant pudding mix, chocolate
|
|
| 177 | ml |
vegetable oil
|
|
| 3E+1 | ml |
water
|
|
| 89 | ml |
liqueur
irish cream style |
*
|
| 59 | ml |
vodka
|
* |
| 4 | large |
eggs
|
|
Directions
Combine cake mix, pudding mix, oil, water, vodka, irish cream andeggs in a bowl.
Beat until smooth. Pour into greased and floured 10 inch bundt pan.
Bake at 350℉ (180℃). 40 to 50 or until done.
Cool completely and invert onto a serving plate.
Mix a little powdered sugar and a little irish cream and drizzle over the top.
