Cupcake Book Recommendation

Thanks to Laura for this book recommendation. You can buy it from Amazon if you so wish!

Baileys Irish Cream Truffles

This is a quick and naughty recipe that would be ideal for a party.  No bake, fridge truffles with Baileys in? Yes please.



12 oz Semi-sweet chocolate morsels
1/4 cup Heavy cream (double cream)
1 tb Sweet Butter
2 Egg yolks
1/4 c Baileys Irish Cream

Melt chocolate, Baileys and heavy cream together over very low heat.
Whisk in yolks, one at a time; mixture will thicken.

Whisk in butter.

Refrigerate overnight, or until firm. With spoon make small balls. Roll
in powdered sugar, cocoa, chopped nuts, sprinkles, etc.

Bacardi Rum Chocolate Cake

I promised myself that the first recipe on this website would be a Chocolate Cake recipe.  So here it is.  Fresh from the darker parts of the internet.

1 Package chocolate cake mix (2 layer size)
1 Jell-o chocolate instant pudding mix (4 serving)
4 Eggs
1/2 cup Bacardi dark rum
1/4 cup Cold water
1/2 cup Wesson oil
1/2 cup Slivered almonds, optional

Filling: 1 1/2 cup Cold milk 1/4 cup Bacardi dark rum 1 Jell-o chocolate instant pudding mix (4 serving) 1 Dream whip topping mix

Preheat oven 350 degrees F. Grease and flour 2 - 9 inch layer cake pans. Combine all cake ingredients together in a large bowl.

Blend well, then beat at medium speed for 2 minutes. Turn into prepared pans/ Bake for 30 minutes or until cake tests done. Do not underbake.

Cool in pans for 10 minutes. Remove from pans, finish cooling on racks. Split layers horizontally. Spread one cup filling between each layer and over top of cake. Stack.

Keep cake well chilled. Serve cold.

Filling: Combine milk, rum, pudding mix and topping mix in deep, narrow bowl.  Blend well at high speed for 4 minutes, until light and fluffy. Makes 4 cups.