Wednesday, March 10, 2010

White Chocolate Irish Cream Pound Cake

Let me just say that again..... White Chocolate. Irish Cream. Pound Cake. Seriously, do I need to say more? I didn't think so!

  • 1 box yellow cake mix (18.25 oz)
  • 1 box white chocolate instant pudding mix (3.4 oz)
  • 1/2 cup Irish Cream
  • 1/2 cup whole milk
  • 1/2 cup sour cream
  • 1 stick butter, melted
  • 4 large eggs
  • 1 tsp vanilla

For Glaze

  • 1/4 cup Irish Cream
  • 1/4 cup white chocolate chips
  • 1 cup powdered sugar
  • 2 TBSP milk, heated to boiling point. You may want to boil a bit more as you may need it.

Preheat oven to 350 degrees. Spray two 8x4" loaf pans with non-stick spray.

Mix together the cake mix, pudding mix, Irish Cream, milk, sour cream, melted butter, eggs, and vanilla on medium speed for 2 minutes. Batter will be thick. Divide batter evenly between 2 loaf pans and bake for 40-45 minutes, or until toothpick test comes back clean. Set on wire rack to cool for 20-30 minutes.

To make glaze, put Irish Cream in a small sauce pan and bring to simmer for 3 minutes, stirring frequently. Remove from heat, add white chocolate chips and stir to get chips completely melted into Irish Cream. In a medium bowl, put 1 cup powdered sugar, pour white chocolate/Irish Cream mixture into powdered sugar. Expect it all to seize up. Use hot milk, starting with 2 TBSP, to loosen as you whisk it until smooth. If need be, you can add more hot milk or powdered sugar to get desired consistency. Bakers choice, you can pour glaze over loaves or slice loaf and drizzle it on top, either way...good stuff!

I will leave you with an old Irish blessing, while I go have another piece of cake...

Like the warmth of the sun and the light of the day, May the luck of the Irish shine bright on your way!


  1. OH . . . MY . . . GOODNESS!!!

  2. YUM!!! You really have some great stuff on here!

  3. This is FABULOUS!!!! Thanks, Siggy!! :D