|by M. Kim|
Written in a clear and friendly style, this comprehensive guide to Korean cooking opens the door for novice and expert alike to the vivid flavors ...
1 - 10 of 29 for baileys cake
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Preheat oven to ... 1 hour. Cool cake completely. Prick cake ... heat. Stir in Bailey's Irish Cream. ... decorated with a sugar frosting or whipped cream.
Slice top off cake horizontally about 1 ... slowly add in Bailey's. Fill cake ... toasted almonds. Freeze until firm. Can wrap after freezing to store longer.
In large mixing bowl combine cake mix, instant pudding, oil, eggs and Baileys cream. Beat on ... stirring constantly. Remove from heat and add Irish cream.
Bake one regular 9 1/2 x 13 inch chocolate cake and let it ... cup of the Bailey's over the ... almonds; chocolate bar chopped or shaved. To serve spoon out.
Beat the first 4 ingredients together as directed on the package. Do not add any other ingredients. Add the nuts, marshmallows and chocolate chips. ...
Mix all ingredients at medium speed of electric mixer until well blended (about 3 minutes). Pour into greased and floured bundt pan. Bake 50 minutes ...
3/4 c. sugar 1 c. sour cream 1/3 Bailey Irish Cream 1 ... crust. Bake until cake begins to pull ... pan. Cool on rack 30 minutes and refrigerate overnight.
Sift together first 3 ingredients and set aside. Add soda and spices to shortening and mix well. Gradually blend in sugar and molasses. Beat in egg. ...
Combine first 5 ingredients, beat with mixer until smooth. Stir in chips. Bake at 350 for 45 minutes or until toothpick comes out clean. Bake in ...
Remove centers and crush cookies. Mix crumbs with butter and spread into 9x13 dish. Mix ice cream and Irish cream; pour over crumb mixture. Freeze. ...
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