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My Best Recipe

A Touch of the Irish

April 16, 1987

"Last Christmas, 1986, I learned that Baileys Original Irish Cream was popular among many people," writes Priscilla A. Vinci. "I tried baking a cake with this liqueur and it became a hit. I experimented with my first liqueur cake and put it on the table at work where no one knew who baked it. My co-workers, who were my guinea pigs, ate the cake and then asked: 'Who made the cake?' They loved it."

IRISH CREAM CAKE

1 (18.25-ounce) package yellow cake mix

1 (4-ounce) package instant chocolate pudding mix

3/4 cup oil

1/4 cup water

1/4 cup vodka

1/4 cup Irish cream liqueur

4 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 or angel-food cake pan. Bake at 350 degrees 40 to 50 minutes or until done. Makes 10 servings.

--PRISCILLA A. VINCI

Santa Ana

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