Ingredients
-
-
2
-
1 3/4
-
3/4
-
1/2
-
1
-
1
-
2/3
-
3/4
-
1/4
-
-
-
-
-
Directions
Bailey’s Irish Cream Cake,This is the best, moistest cake I’ve made from scratch. It’s always requested for at work and/or family gatherings.,Can I make this cake in two 9 inch cake pans? If so what will the baking time be?,Does this cake have to be refrigerated?
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Steps
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1
Done
|
Cake: Sift Dry Ingredients Together. |
|
2
Done
|
Beat Egg, Oil, Buttermilk, Liqueur, Coffee Together. |
|
3
Done
|
Add to the Dry Ingredients; Beat Together For About 3 Minutes. |
|
4
Done
|
Pour Into Greased/Floured 10" Springform Pan or 9x13 Pan. |
|
5
Done
|
Bake at 350 For 35 to 40 Minutues For the Springform or 25 to 30 Minutes For the 9x13- or Until Done. |
|
6
Done
|
Cool. |
|
7
Done
|
Frosting: Beat Ingredients Together Until Stiff. |
|
8
Done
|
Turn Cake Out Onto a Plate and Frost With Whipped Cream Mixture. |
|
9
Done
|
Sprinkle With Chocolate Curls. |
