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white chocolate & irish cream cake

(1 rating)
DLange avatar
Recipe by
Dawn MNL
@DLange
Ocala, FL

Everybody absolutely loves the way this cake taste but I'm a mid-western girl and am having trouble keeping this cake from falling as it cools. The FL elevation & humidity can reek havoc when baking and I have tried several modifications with no luck. I am going to have my bf try this recipe in South Dakota and see if she has any luck. Any tips welcomed:-)

(1 rating)
yield 8 -10
prep time 1 Hr
cook time 30 Min

Ingredients For white chocolate & irish cream cake

  • 1 pkg
    white cake mix
  • 1 pkg
    white chocolate pudding
  • 4 lg
    eggs
  • 1/2 c
    sugar
  • 11 oz
    ghirdelli white chocolate chips
  • 1 c
    o'reilly white chocolate irish cream
  • 1/2 c
    butter
  • 1/3 c
    flour
  • STRAWBERRY BUTTER CREAM ICING
  • 1 c
    butter, melted
  • 2 c
    confectioners' sugar
  • 11 oz
    ghirdelli white chocolate chips
  • 1/2 c
    o'reilly white chocolate irish cream
  • 2 Tbsp
    strawberry flavoring
  • 13
    drops of red food coloring

How To Make white chocolate & irish cream cake

  • 1
    Preheat oven to 300 degrees F and melt butter and G.white chocolate chips until liquid. Beat cake mix, pudding mix, eggs, sugar O'reilly irish cream and flour at low speed until well blended. Add melted butter and chocolate chips to cake mixture and blend well.
  • 2
    Pour batter into 3 greased and floured 9 inch cake pans. Bake at 300 degrees for 25 minutes, or until cake springs back when pressed lightly. Let cool in pans for 10 minutes then remove from pans and let cool completely (about an hour).
  • 3
    Spread strawberry frosting between layers and on top and sides of cake. Garnish with strawberries. Enjoy!!!
  • 4
    STRAWBERRY IRISH CREAM FROSTING Melt butter and G. chocolate chips together. In a large bowl, beat butter, confectioners sugar and O'reilly irish cream at a low speed until fluffy. Add melted butter and G. white choc chips Add strawberry flavor and food coloring, beat on high speed for 3-4 minutes.
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