Here's the recipe, I sorta combined the Bacardi Rum with the Little Almond Chocolate Cream Cheese Cake recipes minus the almond extract.
Since I starting baking again these last few weeks, I've been good and have started to jot down on post-it notes, the different things used for my experiments. And whether or not, it's a keeper
Bailey's Irish Cream Pound Cake
PB White Cake Mix
8 oz cream cheese softened
1/2 cup Bailey's Irish Cream
1/2 cup Milk
1/2 cup oil
1/4 cup sugar
Cheesecake instant jello pudding
I first microwaved the cream cheese on high for 30s and then flipped the cream cheese over and did it for another 20s. I put in in the KA Mixer and creamed it. It was nice and smooth. I then put in the rest of the liquids, eggs, milk, Bailey's, oil and then the dry ingredients, sugar, cake mix and finally instant pudding. I mixed on stir for 1 minute, and then scraped the sides of the bowl, and then mixed another minute on speed 2 and stopped, scraped the sides of the bowl and 1 more minute on speed 2, and stopped.
I used pam with flour and sprayed lightly into the NW Snowflake pan. Dapped the pan with a napkin to catch up the excess oil. I poured all the batter in and then put it in the oven at 325 on a cookie sheet. It rose quite high, but settled down after pulling it out. I baked it for about 1 hr 10 minutes. But I would check at about 50 minutes...when I checked at 45 minutes, it was still quite wet. After the cake was ready, we waited 20 minutes for it to cool and then popped it out onto a plate. When it totally cooled, we dusted the cake with powdered sugar. The cake smelled wonderful.
Please let me know how it turns out and what you think. I'm bummed out that I didn't get a chance to taste it.
The folks were telling me it was really creamy and the taste was just right, the Bailey's wasn't overpowering...I'll have to make another one when I'm off next week.
If you have more questions, let me know and I'll be happy to answer it.