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Baileys Cake

From a magazine cookbook, clipped years ago. The cooking time is the freezer time.

Ready In:
2hrs 20mins
Serves:
Units:

ingredients

directions

  • Slice the top 1 1/4-inch from the top of angel food cake with a serrated knife.
  • Hollow out cake center, leaving a 1-inch wall inside,using a grapefruit knife.
  • Set top aside.
  • Beat heavy cream in a medium bowl until stiff with an electric mixer at high speed.
  • Fold in confectioners sugar until dissolved; fold in Baileys and vanilla just until blended.
  • Fill hollowed out cake with half the cream mixture.
  • Place filled cake on small cookie sheet.
  • Replace cake top.
  • Frost outside of cake with remaining cream mixture.
  • Cover cake with sliced almonds.
  • Freeze cake until sides are firm.
  • Cover cake with freezer plastic wrap.
  • Freeze until 2 hours before serving.
  • Transfer cake to cake plate and refrigerate until serving time.
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RECIPE MADE WITH LOVE BY

@Barb in WNY
Contributor
@Barb in WNY
Contributor
"From a magazine cookbook, clipped years ago. The cooking time is the freezer time."
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  1. Barb in WNY
    From a magazine cookbook, clipped years ago. The cooking time is the freezer time.
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