Bailey’s recipes

Bailey’s Irish Cream Cake

Ingredients

1 pkg cake mix, yellow
4 ounces pudding mix, instant chocolate
3/4 cups oil
1/8 cup water
1/4 cup vodka
3/8 cups Irish cream liqueur
4 each eggs

Combine cake mix, pudding mix, oil, water, vodka, liqueur and eggs in bowl. Beat until smooth. Pour into greased and floured 10 inch Bundt pan. Bake at 350 F 40 to 50 minutes or until done. Remove from pan and cool completely. Mix a glaze of Bailey’s and powdered sugar to a thick consistency and drizzle over cake.

Bailey’s Irish Cream Fudge

4 1/2 cups granulated sugar
1 (12 ounce) can evaporated milk
1/2 pound butter
2 (12 ounce) packages milk chocolate chips
1 (12 ounce) package semisweet chocolate chips
2 (7 ounce) jars Marshmallow Creme
2 teaspoons vanilla extract
2/3 cup Bailey’s Irish Cream
2 cups chopped nuts

Set chocolate chips, Marshmallow Creme, vanilla extract, Bailey’s and nuts in a very large bowl. Set aside for later.

Bring butter, sugar and milk to a boil and then cook slowly for exactly 11 minutes, stirring constantly. Pour milk mixture over the other ingredients and stir slowly to blend. Do not use a mixer. Pour into a buttered 13 x 9-inch pan and chill very well. Cut when cold.

I’m not responsible for underage eating.