BESTEMOR Senior Solutions Multilingual Advisory

Offering Complimentary Housing & In-Home Care Options

A message from our Founder,

Julie Hvitfeldtsen

This is Bestemor Betty's Baileys Chocolate Bundt Cake! It's super easy, incredibly moist and soft, with wonderful chocolate flavor and a rich, buttery Irish Cream glaze. This is an amazing dessert no matter what the season, but with St. Patrick's Day just around the corner, we are dreaming of Irish Cream desserts!

Ingredients For the Cake

• ▢ 1 Box Devils Food Cake Mix We used Duncan Hines Perfectly Moist (15.25oz)
• ▢ 1 Small Package Instant Chocolate Pudding 3.4 oz/96g
• ▢ ½ cup All Purpose Flour (60g)
• ▢ ½ cup White Sugar (100g)
• ▢ 4 eggs
• ▢ ¼ cup Vegetable Oil (we use Canola oil) (54g)
• ▢ ¾ cup Baileys Irish Cream
• ▢ 1 cup Sour Cream (227g)
• ▢ ½ cup Milk (We use whole or 2% fat)
• ▢ 1 teaspoon vanilla extract (4g)

For the Glaze

• ▢ ¾ cup White Sugar
• ▢ 6 Tablespoons Unsalted butter
• ▢ 2 Tablespoons Water
• ▢ ⅓ cup Baileys Irish Cream (75g)

Miscellaneous

• ▢ ½ cup chopped pecans (to be sprinkled into the pan before adding the batter) If you don't like pecans, skip this step ;0)
• ▢ Toffee Bits (We used Heath brand) (Optional- for sprinkling over the top-- delicious combination with Chocolate & Irish Cream)

How to Make Chocolate Baileys Bundt Cake

• This simple cake is so rich and delicious. Nobody would guess that it starts with a doctored cake mix!
• First, we preheated the oven and greased & floured a bundt pan. Next, we sprinkled chopped pecans into the bottom of the pan.
• After mixing up the cake batter (use our instructions rather than the instructions on the back of the box), we scooped the batter into the prepared pan and baked for 45-50 minutes. An inserted toothpick should come out clean or with just a few moist crumbs attached.

Instructions

• Preheat oven to 325 degrees F
• Grease and flour a 10 or 12 cup bundt pan.
• Sprinkle ½ cup of chopped pecans in the bottom of the pan.
• Sift the cake mix into your mixing bowl. Add the flour, sugar, chocolate pudding mix,and combine.
• Add all of the other ingredients to the bowl: vegetable oil, sour cream, eggs, Baileys Irish Cream, vanilla extract, and milk.
• Mix at low speed for about ten seconds to incorporate before increasing to medium speed for two minutes. Scoop the batter into the prepared pan (on top of the chopped pecans).
• Bake for 45-50 minutes or until a skewer or toothpick inserted into the cake comes out clean or with just a few crumbs attached.
• During the last 15 minutes of baking, make the glaze.

Glaze Instructions

• In a saucepan, stir the sugar butter and water over low heat until butter has melted. Raise the heat slightly to low-medium, stirring constantly until it begins to simmer. Simmer and whisk/stir for 2-3 minutes and remove from heat. Sugar should be completely dissolved.
• After sliding the saucepan off of the heat, wait about 30 seconds or so and *slowly* add in the Irish Cream bit by bit, whisk/stirring in between. Doing it this way keeps the mixture smooth and prevents separation or curdling.
• After removing the freshly baked cake from the oven, leave it in the pan. Pour approximately ¾ of the glaze over the cake while in the bundt pan. (You can poke the top of the cake with a toothpick or thin knife to help it seep in).
• After 15 minutes has passed, when the glaze has been absorbed, place your cake plate/pedestal upside down against the cake pan and then flip it all as one so that the cake plate is now right side up with the inverted pan on top. Remove the can pan to reveal the cake.
• If needed, use the remaining glaze to touch up any spots that could use a bit more glaze on top or around the sides. We do this using a silicone pastry brush.
• Serve warm or at room temperature. The cake is fine to store in an airtight container or under a cake dome for 1-2 days at room temperature. After that, we like to move it to the refrigerator. For best flavor and texture, serve the cake at room temperature or warm, as butter firms up a bit when chilled.

Notes

The recommended bundt pan size is a 10 or 12 cup pan.

If you are using a smaller pan than this, the general rule of thumb is not to fill your pan more than ⅔ full or you will run the risk of it overflowing as it bakes.

~ Bon Appetit

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