Tori Bailey's Bailey's Irish Cr'eme Cake

Tori Bailey and I have been friends for a number of years. In addition to our working together as 911 operators we share a love of cooking and entertaining. Tori is also a talented writer and has her first book coming out in the spring. Her book entitled "Coming Home" is set in Athens, Georgia, and is the story of love, loss and realizing that you CAN go home. Check out her site readtoribailey.com for more information.

One of Tori's signature dishes is her famous Bailey's Irish Creme Cake. I have been fortunate to have had this recipe for several years. I think you will enjoy it. Now if I could just get her husband's killer punch recipe......



Bailey's Irish Creme Cake

1 Box Duncan Hnes Devil's Food Cake Mix
1 cup buttermilk
1/2 cup butter
3 large eggs
1/3 cup Bailey's Irish Greme

Preheat oven to 350 degrees

Mix together cake mix, Bailey's Irish Creme, butter, eggs and buttermilk at low speed until moistened. Then beat at medium speed for 2 minutes.

Baking Instructions:
Bundt pan... 45 to 50 minutes
8 inch pan ... 35 to 38 minutes
9 inch pan ... 30 to 33 minutes

Icing for bundt cake.....Use a jar of fudge ice cream topping. Heat according to directions on jar and spread on cake.

Icing for layer cake.....
1 package cream cheese room tempature
1box powdered sugar
1 teaspoon vanilla
1 teaspoon cocoa powder
Combine ingredients and beat until creamy.


Don't forget to check out readtoribailey.com



Tori has also provided me with the "from scratch" version of her cake. Either way you make it. it is bound to be a hit!

Tori Bailey December 2 at 12:31pm
One of my favorite things about this time of the year is getting into the kitchen and baking. Each year I say I am not going to do a lot of baking. Then I find myself reading my favorite receipe books. My resolve to not over do it in the kitchen gives way to wanting to create treats to share with those I love. I hope that you will enjoy this receipe as much as I have. Merry Christmas from my kitchen to yours. Tori

Tori’s Irish Cream Cake

½ Cup boiling water
1 bar (4 ounces) sweet cooking chocolate
2 Cups Sugar
1 Cup butter softened
4 egg yolks (save the whites)
1 teaspoon vanilla
2 ½ Cup cake flour
1 teaspoon baking soda
1 teaspoon salt
1 cup buttermilk
4 egg whites stiffly beaten
½ cup Bailey’s Irish Cream


Heat oven 350 degrees. Line bottoms of pans with waxed paper. Grease side of pans
Prep:
Pour boiling water over chocolate in small bowl, stirring until chocolate is melted. Set aside to cool. Stir in vanilla.
Beat egg whites until stiff – put in a chilled bowl and set aside in a cool area.
Mix:
Flour, baking soda and salt together in a bowl. Set aside
Combine buttermilk and Irish Cream in a cup. Set aside
Using a 2 ½ quart bowl beat sugar and margarine until light and fluffy. Beat in egg yolk one at a time. Beat in chocolate and vanilla on low speed.
Add to mixture at low speed alternating between the flour mixture and cup with buttermilk with Irish Cream. Allow mixture to become smooth before adding each of the two until complete. Fold in egg whites. Divide batter among pans.
Cook Time:
8 – inch round pans : 35 to 40 minutes
9 – inch round pans: 30 to 35 minutes
8 – inch square pans: 45 to 50 minutes
9 – inch square pans: 40 to 45 minutes
Or until a wooden pick inserted in center comes out clean. Allow cake to cool before icing.
Icing for Bailey’s Irish Cream Cake:
1 tablespoon cocoa
2 Tablespoons Irish Cream
2 2/3 cups powdered sugar
2/3 cup butter softened
1 teaspoon vanilla

Mix cocoa and Irish Cream until cocoa is dissolved
Beat Irish cream mixture, powdered sugar, butter and vanilla on medium speed until smooth.