Big fan of food here, guys. Big fan. YUGE. I believe in a 60/30/10 ratio when it comes to balancing my diet. 30% Healthy, 10% Alcohol and 60% Whatever The Frick Else I Want. What I love even more than eating is when some of the categories collide. For example, wine and vodka started out as grapes and potatoes, allowing me to categorize them under the Healthy AND Alcohol umbrellas. Voila! Look at that. Everybody’s happy. The same goes for this insane Boozy Bailey’s cake because not only is it “in season” thanks to St. Patrick’s day, but you get to have your cake and alcohol too. SO. UHH. YEA.
I wish I could take credit for this masterful confection but I can’t. The first time I made sweet, sweet mouth love to this dessert was at my friend Kelly’s house. Not only is she one of my favorite smartasses on the planet, she’s also a majestic queen of coffee roasting, an award-winning cookie baker, a garden planting phenom and a generous “inn keeper” who lets the hubs and I “pen da night” at her place when we over imbibe on date night in the quaint upstate town of Sackets Harbor. A true delight this one is. Thanks Kelly!
This recipe is obviously phenomenal for St. Patrick’s Day. I actually used Molly’s Irish Cream when I baked for this post. I KNOW, I KNOW. It’s called BAILEY’S CAKE but, for the record, Molly’s is just as good and it’s cheaper so feel free to use any irish cream you like. I made this last weekend with pumpkin spice flavored Molly’s and it was LEGEN (wait for it) DARY.
This dessert’s also great for a fun brunch, just please PLEASE be sure to clearly label it Not Safe For Children because nobody likes a party that ends with CPS knocking on the door. Am I right?
You can really play around with this cake and use any creamy liqueur and fun accent you want. I’ve been considering trying a version with Rum Chata (if you don’t know what this is, find out ASAP) and raisins instead of Bailey’s and chocolate chips. But for now…we gonna’ keep it old school. Here’s what you need:
BOOZY BAILEY’S CAKE
1 yellow cake mix
2 small packages of instant vanilla pudding
1/2 cup vegetable oil
1 and 1/2 cups Bailey’s or Molly’s (or any irish cream you like.)
1/2 bag MINI bittersweet chocolate chips (Full size chocolate chips sink to the bottom! No bueno, my friends.)
2 cups confectioner’s sugar
3/4 cup Bailey’s
Preheat your oven to 350. Combine cake mix, pudding mixes, eggs, oil and 1 & 1/2 cups Bailey’s. Mix well. Once the batter is mixed, stir in the mini chocolate chips.
Pour into an ungreased 9 x 13 cake pan and bake for 40 mins.
While your cake’s baking, whisk together 2 cups confectioner’s sugar and 3/4 cup Bailey’s for the glaze. Set aside.
When your cake has cooled for about 15-20 minutes, pierce the top all over with a toothpick so the glaze can get in there and do its thing, then cover the cake in glaze. There’s a lot of glaze, but I promise it will all soak in. I tip the pan back and forth to make sure the glaze settles evenly as it’s cooling.
Once your cake is completely cool, dust with a healthy dose of confectioner’s sugar and cut into 1 in. by 1 in. squares.
DISCLAIMER: This cake is dangerous. The bite sized pieces are for a reason so proceed with caution. There may have been one time that I didn’t eat dinner and then had “some wine” and way too many pieces of this cake found their way into me. It ended with me in a middle of the night shower and a carpet cleaning the next day. YA FEELIN’ ME LADIES?