INGREDIENTS
1 (18.25 ounce) package yellow cake mix
1 (3.4 ounce) package instant vanilla pudding mix
4 eggs
1/4 cup water
1/2 cup vegetable oil
3/4 cup Irish cream liqueur
1/2 cup butter
1/4 cup water
1 cup white sugar
1/4 cup Irish cream liqueur
DIRECTIONS
Preheat oven to 325 degrees F (165 degrees C). Grease and flour a 10 inch Bundt pan.
In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter in pan.
Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up.
To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream.
VARIATIONS
Try chocolate cake mix with either vanilla or chocolate pudding. 7 Minute frosting with a splash of irish cream added is nice on the chocolate cake. Kahlua may be substitued for the irish cream in the chocolate variety as well
Tuesday, June 19, 2007
Wednesday, June 13, 2007
Plum Chicken
1/4 cup peach jam
1/4 cup water
1/4 cup plum sauce
1/4 cup soya sauce
1/4 cup hoisin sauce
2 Tbsp cornstarch
1 tsp lemon juice
1 tsp ginger
1 tsp chili sauce
8-12 boneless skinless chicken thighs
Preheat oven or bbq to 350, best cooked in bbq with a foild diffuser (sheet of tinfoil doubled over with the shiny sides out) but an oven will do. Slowly whisk cornstarch with hoisin sauce to remove lumps. Whisk in remaining ingredients. Place chicken in a large cake pan and cover with sauce. Cook for 45 minutes
1 lb vermicelli
1 Tbsp honey
1/4 cup chicken broth
1 tsp basil
2 tsp curry powder
Cook noodles according to directions. Drain. Whisk broth ingredients together and combine with noodles in the original pot. Serve with above chicken and green veggies.
1/4 cup water
1/4 cup plum sauce
1/4 cup soya sauce
1/4 cup hoisin sauce
2 Tbsp cornstarch
1 tsp lemon juice
1 tsp ginger
1 tsp chili sauce
8-12 boneless skinless chicken thighs
Preheat oven or bbq to 350, best cooked in bbq with a foild diffuser (sheet of tinfoil doubled over with the shiny sides out) but an oven will do. Slowly whisk cornstarch with hoisin sauce to remove lumps. Whisk in remaining ingredients. Place chicken in a large cake pan and cover with sauce. Cook for 45 minutes
1 lb vermicelli
1 Tbsp honey
1/4 cup chicken broth
1 tsp basil
2 tsp curry powder
Cook noodles according to directions. Drain. Whisk broth ingredients together and combine with noodles in the original pot. Serve with above chicken and green veggies.
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