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Full Online Book HomeLearning KitchenCakesandfrostings - Cake Irish Cream Chiffon Cake
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Cakesandfrostings - Cake Irish Cream Chiffon Cake Post by :Frans Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2715

Click below to download : Cakesandfrostings - Cake Irish Cream Chiffon Cake (Format : PDF)

Cakesandfrostings - Cake Irish Cream Chiffon Cake

2 eggs, separated
1 1/4 c. sugar
2 1/4 c. Softasilk(R) cake flour
3 tsp. baking powder
1 tsp. salt
2/3 c. milk
1/2 c. vegetable oil
1 1/2 tsp. vanilla
1/3 c. Irish cream liqueur
1 square (1 oz.) semisweet chocolate, grated or finely chopped
Irish Cream (recipe below)
Additional chocolate for garnish, if desired

For Irish Cream:
1 pkg. (3 1/2 oz.) instant vanilla pudding
1 1/2 c. chilled whipping cream
2 Tbsp. Irish cream liqueur


Heat oven to 350 degrees. Grease and flour two 8- or 9-inch round cake pans.

Beat egg whites in small bowl until foamy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy; reserve.

Mix flour, remaining sugar, baking powder and salt in large bowl. Beat in milk, oil and vanilla on low speed until moistened. Beat on high speed, scraping bowl constantly, 1 minute.

Add liqueur and egg yolks. Beat on high speed, scraping bowl occasionally, 1 minute.

Fold in egg white mixture and chocolate. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 30 minutes; cool.

Fill layers and spread top of cake with Irish Cream. Garnish with chocolate curls or grated chocolate, if desired. Refrigerate any remaining cake.

Irish Cream: Beat 1 pkg. (3 1/2 oz.) instant vanilla pudding and pie filling (dry) and chilled whipping cream in small bowl until thick and of desired spreading consistency (mixture thickens quickly). Stir in Irish cream liqueur.
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2 c. cake flour 2 tsp. baking powder 1/2 tsp. salt 1/2 c. butter 2 c. sugar 2 eggs 4 oz. unsweetened baking chocolate, melted 1 tsp. vanilla 1 c. Bailey Irish cream 1/2 c. milk 1 c. chopped walnuts Sift cake flour, baking powder and salt; set aside. Cream sugar and butter; add eggs, 1 at a time, and beat well after each addition. Mix in chocolate and vanilla. Mix Bailey's with milk and add alternately with flour, mixing well. Stir in walnuts. Bake at 350 degrees in round pan for 30 minutes; 9 x 13-inch pan for 35 minutes
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