Irish Cream Bundt Cake

Instructions

1. Cake:
2. Pre-heat oven to 325°
3. Prepare a 10 cup bundt pan with cake goop or baking spray with flour.
4. In a medium bowl, measure the flour, baking powder, and salt, whisking to blend together. Set aside.
5. In a separate small bowl, whisk together the Irish Cream, Buttermilk, and water. Make sure all of these are room temperature to avoid curdling or thickening. Set aside.
6. In the bowl of a stand mixer fitted with a paddle attachment, cream the butter and sugars until light and fluffy, stopping to scrape the bowl, 3 – 4 minutes.
7. Add the eggs, one at a time, blending well after each addition.
8. Add the vanilla, and blend well.
9. Turn the stand mixer down to low, and alternate adding 1/3 of the dry mixture, and then carefully add 1/2 of the wet mixture, ending with the dry mixture. Mixing only enough until the dry mixture disapears.
10. Pour the batter into the prepared pan, and place into the middle of the pre-heated oven.
11. Bake for 50 minutes, and then turn the pan 180°, and continue baking for about 20 – 25 minutes, until the cake has an internal temperature of 200°.
12. Remove from oven, and place on a wire rack to cool for 10 minutes.
13. While it’s cooling, mix 1/4 cup of milk with 2 tbsp of Irish Cream Liqueur and brush the exposed cake with 1/2 of the milk/irish cream mixture.
14. Invert cake onto the wire rack, and then brush the top with the rest of the milk/irish cream mixture. Set aside and let cool completely.
15. After the cake is completely cooled, measure the powdered sugar and salt into a medium bowl.
16. In a measuring cup or small bowl, add the Irish Cream, water, vanilla extract and melted butter and whisk together (if the butter starts to solidify, microwave for a few seconds until it’s melted again.
17. Pour the Irish cream mixture into the powdered sugar, and mix with a spatula until smooth.
18. Frost the cooled cake immediately, and garnish it with mini chocolate chips.