SPIKED MUDSLIDE CAKE
This old-fashioned cake is buttery, tender and not too sweet, with a slightly dense crumb. The elegant frosting, made with a meringue-based buttercream, is perfumed with coffee liqueur. Make sure your butter is at room temperature, and beat it with the sugar for the full five minutes so the cake will bake up light and fully risen. It tastes best when served the day it is baked.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
- Whisk together the flour, cornstarch, baking powder and salt in a medium bowl; set aside.
- Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, making sure the batter is well mixed before adding the next egg. Beat in the vanilla until blended.
- Alternate folding the flour mixture and the milk into the butter mixture with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. (The batter may look slightly curdled as you mix it, but this is not a problem.) Divide the batter evenly between the prepared pans.
- Bake until the cakes are golden and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, turn out onto cooling racks and let cool completely. Turn the cakes over, and poke the tops all over with the tines of a fork. Generously brush the tops with the liqueur, letting it soak in before brushing on more.
- For the frosting: While the cakes cool, bring a few inches of water to a simmer in a medium saucepan. Set a large heatproof bowl over it (do not let the bowl touch the water), add the egg whites and sugar and whisk until the mixture is warm and the sugar has dissolved, 3 to 4 minutes. Remove the bowl from the pan, and beat the mixture with an electric mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes. Beat in the butter a few pieces at a time, and continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture becomes soupy or looks separated; keep beating and it will come together.) Stir the Kahlua and instant coffee together until dissolved, and beat into the frosting with the mixer running on low speed. Increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
- To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
IRISH CREAM POKE CAKE
This poke cake is spiked with the flavors of Irish coffee for an easy adult dessert that will feed a crowd.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5).
- Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.
- Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves. Whip the remaining 1 1/2 cups heavy cream together with the confectioners' sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Add the espresso liqueur mixture and whip just to incorporate.
- Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.
- About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake, then sprinkle with the chopped espresso beans and serve cold.
MUDSLIDE CUPCAKES
Add coffee-flavored liqueur and brewed coffee to Betty Crocker™ Super Moist™ triple chocolate fudge cake mix for Mudslide Cupcakes that satisfy the collective sweet tooth of the over-21 crowd.
Provided by Cheri Liefeld
Categories Dessert
Time 1h30m
Yield 24
Number Of Ingredients 13
Steps:
- Heat oven to 350°F. Place paper baking cup in each of 24 regular-size muffin cups.
- In large bowl, beat all cupcake ingredients with electric mixer on low speed 30 seconds. Beat on medium speed 2 minutes, scraping bowl occasionally. Divide batter among muffin cups.
- Bake 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cupcakes from pans to cooling racks. Cool completely, about 30 minutes.
- Meanwhile, in large bowl, beat butter, melted chocolate and 1/4 cup coffee-flavored liqueur with electric mixer on medium speed until blended. Gradually add 4 cups powdered sugar, 1 cup at a time, beating on low speed until frosting is smooth and creamy. Spoon frosting into decorating bag; refrigerate until ready to use.
- In medium bowl, beat whipping cream, 1 cup powdered sugar and the Irish cream liqueur with electric mixer on high speed until stiff peaks form. Spoon whipped cream into second decorating bag; refrigerate until ready to use.
- Cut tips off decorating bags; place both bags in a larger decorating bag fitted with star tip. Squeeze bag to pipe frosting and whipped cream together on cupcakes. Sprinkle with chocolate shavings. Store in refrigerator.
Nutrition Facts : ServingSize 1 Serving
CHOCOLATE IRISH TIPSY CAKE
Not for the kiddies! This reminds me very much of the Bacardi rum cake that I make during the holidays.
Provided by JackieOhNo
Categories Dessert
Time 1h15m
Yield 1 10-inch tube cake
Number Of Ingredients 10
Steps:
- In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs and beat at medium speed with an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into greased and floured 10-inch Bundt or tube pan.
- Bake in a preheated 350-degree oven for about 45 minutes, or until a cake tester comes out clean. When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey.
- Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely.
- Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months. Serve with whipped cream.
Nutrition Facts : Calories 5311.6, Fat 261.7, SaturatedFat 68.9, Cholesterol 1059.5, Sodium 6418, Carbohydrate 615.3, Fiber 15.9, Sugar 414.8, Protein 65
TIPSY CAKE
If you have a pound cake that is quickly going stale then have I got a recipe for you! Made with brandy and wine this is not your average poke-hole cake, this one is strictly for the big boys. From the Lubec Women's Club and oh what these women cook up when no body's watching!
Provided by Julie Bs Hive
Categories Dessert
Time 45m
Yield 8-9 serving(s)
Number Of Ingredients 5
Steps:
- Blend wine and brandy together. Make holes in the cake with a skewer and pour liquor over cake. Let is seep through cake. Stick the almonds all over the cake then cover with your favorite custard sauce.
- Let sit in a cool place about 30 minutes before serving.
Nutrition Facts : Calories 942.1, Fat 30.5, SaturatedFat 9.2, Cholesterol 318.9, Sodium 455.9, Carbohydrate 101.5, Fiber 3.2, Sugar 3.2, Protein 14.7
More about "tipsy irish mudslide poke cake recipes"
CHOCOLATE MUDSLIDE POKE CAKE - BROWN EYED BAKER
From browneyedbaker.com
4.4/5 (7)Total Time 40 minsCategory DessertCalories 434 per serving
- Remove the cake from the oven and immediately poke holes all over the top using either the bottom of a wooden spoon, a skewer or a fork.
- In a medium bowl, whisk together the sweetened condensed milk, hot fudge sauce, vodka, Kahlua and Baileys. Slowly drizzle the mixture all over the cake. Allow the cake to cool completely at room temperature, then refrigerate for at least 1 hour.
- Spread the Cool Whip over the top of the cake, top with the shaved chocolate and refrigerate again for 1 hour. Serve cold and refrigerate any leftovers.
ADULTS-ONLY MUDSLIDE POKE CAKE
From thebestdessertrecipes.com
Estimated Reading Time 1 min
MUDSLIDE POKE CAKE | BEYONDFROSTING
From beyondfrosting.wordpress.com
Estimated Reading Time 3 mins
MUDSLIDE POKE CAKE - BEYOND FROSTING
From beyondfrosting.com
Reviews 27Total Time 2 hrs 20 minsEstimated Reading Time 4 mins
- In a medium-sized bowl, combine the cake mix, oil, eggs and coffee and mix until the cake batter is well combined. Pour the batter into a 9″x13” pan
- Take the end of a wooden spoon or another round object and poke holes all over the top of your cake.
IRISH TIPSY CAKE - COMPLETERECIPES.COM
From completerecipes.com
10 BEST TIPSY CAKE RECIPES | YUMMLY
From yummly.com
MUDSLIDE POKE CAKE - MY RECIPE MAGIC
From myrecipemagic.com
MUDSLIDE CAKE RECIPE ALCOHOL - PAKAR.CA
From pakar.ca
TIPSY IRISH WHISKEY CAKE RECIPE
From recipegoldmine.com
IRISH CREAM POKE CAKE - STRAWBERRY BLONDIE KITCHEN
From strawberryblondiekitchen.com
IRISH CREAM POKE CAKE - SPICY SOUTHERN KITCHEN
From spicysouthernkitchen.com
TIPSY CAKE (IRISH) RECIPE
From bakerrecipes.com
IRISH TIPSY CAKE - BIGOVEN
From bigoven.com
TIPSY CAKE IRISH - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
THESE 14 BOOZY POKE CAKE RECIPES WILL MAKE YOUR DAY
From brit.co
TIPSY CAKE (IRISH) RECIPE | RECIPELAND
From recipeland.com
TIPSY, IRISH MUDSLIDE POKE CAKE
From pinterest.com
CHOCOLATE MUDSLIDE CAKE RECIPE - LEARNIT.ACADEMY
From learnit.academy
TIPSY, IRISH MUDSLIDE POKE CAKE
From pinterest.com
TIPSY CAKE (IRISH) – COOKING RECIPES
From cooking-recipes.org
MUDSLIDE CAKE RECIPE | MYRECIPES
From myrecipes.com
MUDSLIDE POKE CAKE - MY RECIPE MAGIC
From myrecipemagic.com
CHOCOLATE MUDSLIDE CAKE RECIPE - GENESISELECTRICINC.COM
From genesiselectricinc.com
CHOCOLATE MUDSLIDE CAKE RECIPE - DUCTDRUSA.COM
From ductdrusa.com
CHOCOLATE MUDSLIDE CAKE RECIPE - BEYOND FROSTING
From beyondfrosting.com
IRISH MUDSLIDE RECIPE
From crecipe.com
MUDSLIDE CAKE RECIPE ALCOHOL - UNIVERSALHVAC.GROUP
48 POKE CAKE RECIPES IDEAS IN 2022 - PINTEREST.CA
From pinterest.ca
CHOCOLATE MUDSLIDE CAKE RECIPE - WCOUTURIER.COM
From wcouturier.com
RECIPES > CAKE > HOW TO MAKE TIPSY CAKE (IRISH)
From mobirecipe.com
MUDSLIDE CAKE RECIPE | DEPORECIPE.CO
From deporecipe.co
MUDSLIDE POKE CAKE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
STRAWBERRY MUDSLIDE - TIPSY BARTENDER
From wordpress.tipsybartender.com
IRISH TIPSY CAKE RECIPE - BAKER RECIPES
From bakerrecipes.com
CHOCOLATE MUDSLIDE CAKE RECIPE - DHACORP.VN
From dhacorp.vn
CHOCOLATE IRISH TIPSY CAKES RECIPE - RECIPEZAZZ.COM
From recipezazz.com
10 BEST VODKA KAHLUA BAILEYS RECIPES | YUMMLY
From yummly.com
TIPSY CAKE (IRISH)
From tastedandapproved.com
CHOCOLATE MUDSLIDE CAKE RECIPE - HOTELBKSAN.COM
From hotelbksan.com
MUDSLIDE - TIPSY BARTENDER
From wordpress.tipsybartender.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love