Chocolate Bailey’s Pound Cake with Bailey’s Caramel Topping


Some are quick and easy. Like, can I make this cake into a cupcake and how long should I bake them for if I can.

Chocolate Bailey’s Pound Cake


½ cup unsalted butter
1 cup shortening
3 cups sugar
5 eggs
4 heaping tsp cocoa powder
1 tsp baking powder
3 cups sifted cake flour
½ tsp salt
1 cup milk
3 TBSP Bailey’s Irish Cream
1 tsp vanilla


Preheat oven to 325F. Cream the butter, shortening, and sugar well. Beat in the eggs. Sift the dry ingredients together. Beat the flour mixture, 1 part at a time, into the butter mixture, alternating with the milk, until just blended. Add the vanilla and Irish Cream and mix. Pour into a greased 8-inch tube pan lined with waxed paper(I skipped that part). Bake for 1 ½ hour.
Serves 16-20

Adapted from Mrs. Wilkes’ Boardinghouse Cookbook


Source:  http://www.sweetrecipeas .com/2008/04/02/ask-peabody/

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