Thursday, January 3, 2019

The Best Cake I Ate TODAY

Sadly, I do not eat cake everyday... but I wish a
daily "cake-break" was a possibility...

A cake-break sounds way better than laundry
or running errands... it would certainly spice up my regular coffee-break...
that is, until my pants no longer fit and I was forced
to do more errand running... to buy stretchy's a vicious circle.

Are cake-pants a thing??  Like Thanksgiving pants?? 
Let's not find out...

My friends are always so surprised to know I don't
bake hundreds of cakes each year... really... they are.
I don't even bake dozens of cakes...
It's true... I probably only bake 12-14 cakes a year...
and that's really not that many when you add up all the
birthdays and celebrations a year has to offer along the way...
I usually only bake during competition season...
or when a baking company sends me a package... (whee!!)

Maybe just like the package I recently
received from Clabber Girl...

Inside my package were magical ingredients...

Bailey's Original Irish Cream Baking Chips... Yes!!
A lovely hand-written note from their director of marketing accompanied my treasure and the hopes that I might be able to use these "glorious" (my word, not hers) baking chips...

Well, I put my thinking cap on and I tossed around a few ideas...

Before long the "Bailey's Chocolate Chip Bundt Cake" was born.

I do hope you enjoy it, as much as we have been enjoying it.  The cake can be made without the baking chips, which are alcohol free, they simply have the flavor of the Bailey's Irish Cream, and the cake itself can be made without Bailey's Original Irish Cream, should you choose to simply have a delicious Chocolate Chip Bundt Cake.  Well, this is January 3rd and I am on cake number one... I better pace myself... there's a lot of 2019 to go... I have absolutely zero plans to purchase any cake-pants.

Before I go... I wanted you to know... The Bailey's Original  Irish Cream Baking Chips will be available in the USA nationally Easter 2019.
In the meantime, Amazon is where they can be purchased.... OR...
you can WIN a bag from me... I liked these baking chips just that much, I ordered some extra just for YOU!!

I'm giving away one bag of the chips to one lucky reader.  Simply fill out the RaffleCopter form below.
Good Luck  XO  The cake recipe follows below.

Today on our Local Fox19, I shared this cake...
I'll be on the first THURSDAY of every month in 2019!!

I'm usually on LIVE at 9:45 and 10:45 AM those days...
 I'm looking forward to sharing so many more recipes!
See you then!!

Don's Forget to Sign up to WIN those Baking Chips!!

Bailey’s Chocolate Chip Bundt Cake
Karri Perry Blue Ribbon Kitchen Blog

Preheat oven to 350 degrees, middle rack
10 inch Bundt pan buttered and floured

3 cups of all purpose flour
2 ¼ teaspoons baking powder
½ teaspoon salt
2 sticks unsalted butter softened-room temperature
2 cups granulated sugar
4 eggs plus 1 egg yolk
3 teaspoons vanilla extract
½ cup heavy cream
½ cup Bailey’s Original Irish Cream (If opting not to use the Bailey’s substitute ½ cup 2% milk)
2 cups Bailey’s Baking Chips (available Spring 2019 in stores)
Or use 2 cups mini semi-sweet chocolate chips

Glaze: Melt butter and stir in sugar, Bailey’s and vanilla, glaze warm cake, allowing the cake to soak in the glaze.  This glaze will create a sugary crust when dry.
5 Tablespoons butter melted
2 Tablespoons granulated sugar
2 Tablespoons Bailey’s Original (optional, may substitute water if not using)
1 teaspoon vanilla extract

For the Cake:
Butter and flour a standard 10-inch Bundt pan, set aside.

Mix together the flour, salt, and baking powder, set aside.

Measure the heavy cream and Bailey’s Original Irish Cream, combine and set aside.

In a stand mixer using the whisk attachment cream together the softened butter and the sugar until light and airy. Add the eggs and egg yolk one at a time.  Stir in vanilla.

Begin by adding 1/3 of the flour mixture, followed by 1/3 of the heavy cream/Bailey’s mixture.  Gently mix and then repeat until all of the flour and the cream/Bailey’s mixture is incorporated.
Do not over mix.

Stir in the Bailey’s baking chips (or mini chocolate chips if using)
Evenly fill the prepared Bundt pan with batter, smooth the top with an off-set spatula.
Bake on the middle rack of a preheated 350 degree oven for 55-60 minutes or until a wooden skewer comes out cleanly.
After 5 minutes, turn cake out onto a wire cooling rack.
While cake is still warm, brush with the glaze.  Let cake cool to room temperature before adding any garnishes.

For garnish, add chocolate drizzle of frosting or ganache, chocolate chips, and chocolate sprinkles.

Chocolate Ganache for drizzle: 
½ cup heavy cream warmed
1/3 cup chocolate chips
Stir until smooth and glossy.  Let cool 20 minutes to slightly thicken before using.
Drizzle ganache on top of the cooled cake.  Add extra chocolate chips and chocolate sprinkles for extra fun.

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