INGREDIENTS
SERVES: 6
- 1 BOX CHOCOLATE CAKE MIX
- 1 14-OZ. CAN SWEETENED CONDENSED MILK
- 1/3 CUP HEAVY CREAM
- 1/3 CUP DARK COCOA POWDER
- 1/4 CUP BAILEYS
- 1 CUP BUTTER, ROOM TEMPERATURE
- 5 CUPS. POWDERED SUGAR
- 1/2 CUP BAILEYS
- 1/4 CUP COCOA POWDER
- 1 TSP. VANILLA
- 1/2 TSP. SALT
INSTRUCTIONS:
PREHEAT OVEN TO 350F
SPRAY THE BAKING DISH WITH NON-STICK BAKING SPRAY.
PREPARE CHOCOLATE CAKE MIX ACCORDING TO PACKAGE
DIRECTIONS.
POUR THE CAKE BATTER INTO THE PREPARED PAN.
BAKE FOR 25 MINUTES.
LET COOL TO ROOM TEMPERATURE
POKE HOLES ALL OVER THE CAKE.
FILLING:
IN A MEDIUM BOWL, ADD THE SWEETENED CONDENSED MILK, HEAVY CREAM, COCOA
POWDER, AND BAILEYS.
MIX TO COMBINE WITH A WHISK.
POUR BAILEYS FILLING OVER POKE HOLES AND SPREAD EVENLY.
REFRIGERATE FOR 1 TO 2 HOURS.
BAILEYS IRISH CREAM BUTTERCREAM FROSTING:
IN A LARGE BOWL OF A STANDING MIXER, ADD BUTTER, POWDERED SUGAR,
BAILEYS, COCOA POWDER, VANILLA AND SALT.
MIX UNTIL SMOOTH AND FLUFFY.
SPREAD FROSTING OVER CAKE.