Are you hosting a St. Patrick’s Day party? Or, are you needing a dessert to bring to a party? Boy, do I have one for you!
Plus, it’s a great make-ahead dessert, that is, you guessed it, GLUTEN-FREE!
It’s a take off one our family favorites, the Irish coffee. It has all the ingredients an Irish coffee has and more!I used a gluten-free yellow cake mix and followed the directions. I baked it in a loaf pan. I used extra batter to make cupcakes.After letting it cool, I dumped it out onto a cutting board. It’s okay if it’s not perfect looking.I then rinsed the loaf pan out and lined it with parchment paper.I sliced a third of the cake down the middle horizontally and placed the layer down in the pan.I then brushed 1 tablespoon of Bailey’s Irish cream over the top of the cake layer.I then spread softened coffee-flavored ice cream a third of the way on top of the first layer of cake.Then I topped the ice cream with another third piece of cake, again brushing it with another tablespoon of Bailey’s.There will be a little bit of cake left for you to freeze and use in a trifle later on.I then double-wrapped the pan with plastic wrap and froze for 2 hours.While it’s freezing, I whisked a pint of heavy whipping cream in a cold bowl.I added 2 cups of powdered sugar a little at a time, so you don’t have “snow” all over your counter.I added 1 tsp. vanilla extract, 1 ounce of Bailey’s and 1/2 ounce of Irish whiskey and whisk. Pour into a container and freeze.I unwrapped the cake and placed on a cake stand.Using an off-set spatula, I iced the cake with the whipping cream mixture.I then sprinkled nutmeg over the top for garnishIt’s an edible Irish coffee basically that melts in your mouth.
Total prep time: 1 hour
1 gluten-free or regular yellow cake mix
Ingredients to bake cake on box
softened coffee-flavored ice cream
1 ounce plus 2 tablespoons Bailey’s Irish cream
1/2 ounce Irish whiskey
1 pint of heavy whipping cream
1 tsp. vanilla
2 cups of powdered sugar
Bake cake according to directions on the box in a bread loaf pan. Cool and remove from pan. Rinse and dry pan. Line pan with parchment paper. Slice 1/3 of cake and place in bottom of pan. Brush cake layer with 1 tablespoon of Bailey’s. Top with 1/3 layer of ice cream. Top with another 1/3 cake layer and brush with 1 tablespoon of Bailey’s Irish cream. Wrap pan well in plastic wrap and freeze for at least 2 hours.
In a cold bowl, whisk whipping cream until stiff peaks form. Add vanilla and 1 ounce of Bailey’s and Irish whiskey. Whisk well. Place in container and freeze until ready to use.
Take cake out of pan when ready. Place on a cake stand. Spread whipping cream mixture over entire cake. Sprinkle top with nutmeg.
You can freeze the cake for up to 1 month. (*Probably not for the kids.)Bon appetite!
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