I call this a coffee cake because like anything with Irish Cream Liqueur baked in, is absolutely perfect with coffee!!! If you don't have an Irish Cream Liqueur and you do not want to go buy one, I would probably suggest substituting with an Irish Cream coffee creamer instead. I'll give you a list of substitutions below the recipe. I hope you enjoy this as much as we do!
*Disclaimer: Frangelico and Carolans both state on their websites that their product is gluten free. If you chose another Irish Cream besides Carolans or Brendan's, they are not guaranteed.*
Irish Cream Coffee Cakes
1 Box of Betty Crocker's Gluten Free Yellow Cake Mix
2t. Cinnamon (if desired, I don't always add)
1 Stick of Butter, melted
1/2c of Frangelico's Hazelnut Liqueur
1/2c of Carolans Irish Cream
The Hazelnut and Irish Cream Liqueur's replace the 2/3c of Milk/Water, which I personally do not think is enough to begin with. Anytime I make this cake as the box directs, I use 1c Milk instead of 2/3c.
Follow directions on the box for combining and mixing the cake. (I have made this mix into cupcakes, mini bunt cakes, as well as a 9x9 and it turns out delicious in any form.)
Once out of the oven, let cool completely. Drizzle with either melted milk chocolate (as shown in main picture) or create a Lemon Drizzle with powdered sugar and lemon juice. Both options are delicious and I will update soon with my "recipe" for the lemon drizzle.
Instead of Hazelnut Liqueur:
-1/2c. Milk with 2t. Almond extract
-1/2c. Milk with 2t. Vanilla extract
-1/2c. Milk with 2t. Lemon extract
-1/2c. Milk with 2t. Hazelnut extract
-1/2c. Hazelnut Coffee Creamer
Instead of Irish Cream Liqueur:
-1/2c. Irish Cream Coffee Creamer
**If you substitute both Liqueurs with Milk, add in 1T of an extract of your choice.