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Click below to download : Cakesandfrostings - Cake Irish Cream Chiffon Cake (Format : PDF)
Cakesandfrostings - Cake Irish Cream Chiffon Cake
2 eggs, separated1 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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1 chocolate cake mix 1 small pkg. instant chocolate pudding mix 4 eggs 1/2 c. oil 1/2 c. milk 1/2 c. Irish Whiskey Grease and flour bundt or tube pan. Sprinkle 3/4 c. nuts over bottom of prepared pan. Combine remaining ingredients and remaining 1/4 c. nuts. Mix well and pour in pan. Bake at 350 degrees for 40-45 minutes. While cake is still in pan and still hot, prick holes with toothpick or skewer, and pour half the glaze over cake. Let stand 30 minutes. Invert onto plate. Prick holes on top and pour on remaining glaze. GLAZE:
Cakesandfrostings - Cake Irish Whiskey
1 chocolate cake mix 1 small pkg. instant chocolate pudding mix 4 eggs 1/2 c. oil 1/2 c. milk 1/2 c. Irish Whiskey Grease and flour bundt or tube pan. Sprinkle 3/4 c. nuts over bottom of prepared pan. Combine remaining ingredients and remaining 1/4 c. nuts. Mix well and pour in pan. Bake at 350 degrees for 40-45 minutes. While cake is still in pan and still hot, prick holes with toothpick or skewer, and pour half the glaze over cake. Let stand 30 minutes. Invert onto plate. Prick holes on top and pour on remaining glaze. GLAZE:
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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
Cakesandfrostings - Cake Irish Cream Cake
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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