RecipeDB

Cooking in progress....

Bailey's Caramel Cake

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)46.492
Energy (kCal)3836.7
Carbohydrates (g)32.868
Total fats (g)403.62
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Preheat oven to 325°F (165°C). Grease and flour a 10 inch Bundt pan. Sprinkle chopped nuts evenly over bottom of pan. | 2. In a large bowl, combine cake mix and pudding mix. Mix in eggs, 1/4 cup water, 1/2 cup oil and 3/4 cup Irish cream liqueur. Beat for 5 minutes at high speed. Pour batter over nuts in pan. | 3. Bake in the preheated oven for 60 minutes, or until a toothpick inserted into the cake comes out clean. Cool for 10 minutes in the pan, then invert onto the serving dish. Prick top and sides of cake. Spoon glaze over top and brush onto sides of cake. Allow to absorb glaze repeat until all glaze is used up. | 4. To make the glaze: In a saucepan, combine butter, 1/4 cup water and 1 cup sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in 1/4 cup Irish cream. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    walnut 1 cup chopped 1927.12 0.0 0.0 218.0
    milk chocolate cake mix 1 package - - - -
    banana pudding mix 1 package - - - -
    egg 4 286.0 1.44 25.12 19.02
    water 1/4 cup 0.0 0.0 0.0 0.0
    vegetable oil 1/2 cup 939.58 0.0 0.0 109.0
    bailey caramel cream 3/4 cup - - - -
    butter 1/2 cup 684.0 31.428 21.372 57.6
    water 1/4 cup 0.0 0.0 0.0 0.0
    confectioner ' sugar 1 cup - - - -
    bailey caramel cream 1/4 cup - - - -

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



    Similar Recipes by Processes Similar Recipes by Category Composition