Sort-of Cocktail of the Week

Saturday afternoon was the St Paddy's Day party (yes, I know it was on Thursday...but some of us had to go to work on Friday....). It can be amazing what you learn about your friends during a celebration. I had no idea that Sparkle Girl could tie cherry stems into knots with her tongue (I think my brother and DSiA wanted her phone number after seeing that.)

No, I can't do that.

What I can do is bake. I made a chocolate cake with mint frosting (nice, but I still think the frosting tasted a bit like, well, Scope), and my showstopper dessert....Bailey's Irish Cream cake, the sort-of Cocktail of the Week.

It's quite easy and quite good. Here's the recipe, a personal creation of the Jet Set Chick.

1 box yellow cake mix with pudding added
1/2 с vegetable oil
1/2 с water
1/3 с Bailey's Irish Cream
4 eggs
1 с slivered almonds

Lightly grease and flour a 12 cup Bundt pan, and set aside. Put the cake mix, oil, water, Bailey's and eggs in a large mixing bowl. Blend together on low for one minute, scrape the bowl. Throw in a shot of Bailey's. Blend for two minutes more on medium. The batter should look thick and well blended. Throw in another shot of Bailey's with the almonds, and fold in the batter. Pour into the greased pan, smooth it out. Bake at 325 degrees for 48 to 52 minutes (it will be golden brown and start to pull away from the pan). Cool in the pan on a wire rack for 20 minutes. Loosen it from the pan with a knife or narrow rubber spatula, cool for 30 minutes more.

Prepare the glaze: A shot or two of Bailey's with enough powdered sugar to bring it to your desired consistency. Pour it over the cake, and top with additional almonds if desired. Let the glaze set before cutting the cake.

Enjoy a slice or two...then arrange for a ride home.