Dessert and Open Container Laws

My hubby and I are not big drinkers. We ocasionally have a glass of wine or beer. Maybe once a week for my husband and even less frequently for me. Alcohol just doesn't do it for me I guess.

But then there is the Irish Cream cake...

This cake is the exception to my alcohol rule. It is a dense, chocolaty bunt-cake that has a richness that is simply divine. And if you have more than two pieces, I'll take your keys. Literally. I kinda feel like sending pieces home with people violates the open container law. Good thing there is rarely any for people to take home...

It is baked with Irish Cream and vodka in the cake. And the icing? Yeah it's Irish cream and powdered sugar. So. Freaking. Good.

This cake is my standby dessert. It is one of 2 things I make using boxed ingredients, the other being cornbread. (Don't know about the "Food from a Box" issue? Find it HERE.)

I made this for a mini game night we had with some of our friends on Friday. It was ridiculously fun. Probably because we all had our 2 pieces. EVERYTHING is more fun after 2 pieces. :)

Here's the recipe (I gotta take more photos of this stuff):

1 Package yellow cake mix
1-4 oz package instant chocolate pudding
4 eggs
2 Tbs Water
3/4 cup canola or vegetable oil
2 Tbs vodka
3/8 Cup Irish Cream

Preheat the oven to 350. Mix all the ingredients and pour into a prepared cake pan. Bake 40-50 minutes or until inserted toothpick comes out clean.

Icing:
2 Cups Powdered sugar
Irish Cream

Put the sugar in a deep bowl. Slowly mix in small amounts of the Irish Cream (like a Tblespoon at a time) until you get the consistency you want.


Or if you prefer frosting:
Makes enough to frost a 9-inch round layer cake or a 10-inch bundt or tube cake

2 -3oz  packages cream cheese or reduced-fat cream cheese, at room temperature
Approximately  2 tablespoons Irish Cream liqueur
Pinch of salt
1- 16oz package confectioners' sugar, sifted (about 4 1/2 cups)

In a medium bowl, combine the cream cheese, Irish Cream and salt, beating until smooth. Gradually add confectioners' sugar, beating until mixture is smooth and fluffy. Add additional cream as needed to achieve desired spreading consistency.