Irish Eyes Godiva Cake Recipes

Steps:

• Preheat oven 325.
• Grease and flour bundt pan. Sprinkle chopped nuts on bottom.
• Mix all the other ingredients at low speed until combined and then on high for 3-4 minutes.
• Pour into bundt pan and tap gently to release large bubbles.
• Bake for 55-60 minutes.
• Let cake rest for 5 minutes and invert. Poke cake gently with skewer. Pour glaze slowly until it is completely absorbed. Serve with a dollop of whipped cream if desired. Cake is even better the next day.

Steps:

• Cream the butter and sugar.
• Add eggs, one at a time, beating well after each addition.
• Add vanilla Fold in flour.
• Grease and add parchment paper to a 9 x 13 pan.
• Peel and slice the apples.
• Place apples in rows on the batter.
• Bake at 350° degrees for 25-30 minutes.
• When cool, sprinkle with powdered sugar.
• Serve with whipped cream.

Steps:

• Cut two apples into 1cm dice and one into thin slices to decorate the cake.
• Sift the flour, baking powder and cinnamon into a large bowl or into the bowl of an electric mixer, then add the sugar and mix together.
• Add the two diced apples, then the melted butter and the eggs. Mix all the ingredients together until combined.
• Tip the batter into the 25cm cake tin with the base lined with a disc of baking parchment, then lay the apple slices on top so that they fan out around the edge of the cake.
• Bake in the oven at 180°C for about 50 minutes, or until golden brown and a skewer inserted into the centre of the cake comes out clean.
• Remove from the oven and allow to cool for 10 minutes. Loosen around the edges using a small, sharp knife and carefully remove the cake from the tin before transferring to a serving plate.
• Meanwhile, prepare the glaze: melt the butter in a pan over a medium heat, add the sugar, stirring until it dissolves. Stir in the cinnamon.
• Pour over the cake and allow to cool completely while soaking up the spicy syrup.

Steps:

• Beat softened cream cheese in a large bowl at high speed with an electric mixer until light and fluffy.
• Add sweetened condensed milk and limeade concentrate; beat at medium speed until smooth.
• Stir in rum and desired amount of food coloring.
• Fold in 1 cup Cool Whip.
• Spoon filling into pastry shell, and chill.
• Spread remaining 3/4 cup Cool Whip over pie, and serve.

Steps:

• Cook bacon in a large skillet over low heat until crispy. Transfer to paper towels to drain. Drain all but 1 tablespoon bacon grease from the skillet.
• Place sweet potatoes in a large pot of water with 1/2 teaspoon kosher salt. Bring to a boil, reduce heat to low, cover and simmer until potatoes are very tender, about 15 minutes.
• While potatoes are cooking, add garlic and kale to remaining bacon grease in skillet. Saute on medium-low heat, working in batches if needed, until kale is crisp-tender and reduced to about half of its volume. This will take 5 to 10 minutes. Remove skillet from heat.
• Drain sweet potatoes and return to them to their pan. Add butter or vegan butter and mash with a potato masher or fork. Crumble the bacon and stir into potatoes. Stir in sauteed kale and season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon pepper (or to taste). Serve.

Steps:

• For the buttercream: cream butter until smooth.
• Sift the sugar and cocoa powder over the butter, add 1/3 cup of Godiva liqueur and slowly mix until smooth.
• For the cake: sift together the flour, baking soda and salt; set aside.
• Cream the butter and sugar and add the eggs one at a time beating after each addition.
• On low speed, stir in the chocolate and gradually add the reserved sifted ingredients in three additions, alternating with the buttermilk and 1/2 of the liqueur, beat until smooth.
• Divide the batter among 3 greased and floured 9" cake pans.
• Bake in a preheated oven 375: for 25 minutes or until a toothpick inserted in center comes out clean.
• Remove from oven and cool in pans for 10 minutes, then invert onto rack to cool completely.
• Chill the layers in the freezer for about 30 minutes until firm.
• To assemble the cake: remove the cake layers from the freezer and brush with the remaining liqueur before spreading 3/4 cup of the buttercream between each layer.
• Spread the remaining buttercream over the top and sides of the cake which has been placed on a serving plate.
• Serve immediately or refrigerate. If not serving immediately and have it stored in the refrigerator, remove the cake 1 hour prior to serving.
• Garnish with chocolate curls if using.

Steps:

• Cut lamb into 1-inch pieces. In a large skillet brown pieces, half at a time, in hot oil. Drain well.
• Meanwhile combine turnips, carrots, potatoes, onions, tapioca, salt, pepper and thyme in a 3-1/2 to 4-1/2 quart crock pot. Stir in browned lamb and beef broth.
• Cover; cook on LO setting for 10-12 hours (or on HI setting for 5-6 hours).