Thursday, February 16, 2006

RECIPE: Bailey’s Irish Cream Cake



Cake:

1 box yellow cake mix
1 (3oz.) jello instant pudding (light chocolate)
4 eggs
½ cup plain yogurt
½ cup mazola oil
¾ c. Irish cream
½ tsp. Coconut favoring

Beat 4 minutes at medium speed. Pour into well-greased bundt pan.
Bake at 350F 50-55 minutes.
Cool about 15 minutes in pan, then turn out onto cooling rack.


Glaze:

2 cups powdered sugar
½ cup Irish cream
½ cup cream cheese (soft)
2 Tbsp. Butter (soft)
½ tsp. Coconut flavoring

Mix and beat at high speed until smooth and spreadable.
Glaze while cake is slightly warm.

For a little less cholesterol, I substitute whole eggs with egg beaters, and use low fat cream cheese, margarine, and yogurt.


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