@nisitthailand: ”นิสิตกลูต้า“ แค่ทาผิวก็ปึ้ง‼️ ยิ่งทา ผิวยิ่งไบรท์ อัดแน่นสารสกัดในกระปุกเดียว✨ #นิสิตกลูต้า #นิสิตกลูต้าส้มมะขาม #ครีมทาผิวขาว #ผิวขาว #ป้ายยาสกินแคร์ #รีวิวแบรนด์นิสิต #ใช้ดีบอกต่อ #นิสิตเห็นผลคุ้มค่ากว่า

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Irish Cream Chocolate Cake Recipe: ⬇️ Found this recipe on Pinterest years ago by: Life, Love and Sugar (Search: Baileys Chocolate Poke Cake) Ingredients: Chocolate Cake: - 2 cups (260g) all purpose flour - 2 cups (414g) sugar - 3/4 cup (85g) unsweetened cocoa powder - 2 tsp baking soda - 1 tsp salt - 2 large eggs - 3/4 cup (180ml) milk - 1 cup (240ml) vegetable oil - 1 cup (240ml) Baileys Irish Cream, divided (I substituted this for Italian cream coffee creamer) - 1 tsp vanilla - 3/4 cup (180ml) boiling water - 1 cup (240ml) sweetened condensed milk - 3/4 cup (127g) semi sweet chocolate chips Whipped cream topping: - 2 cups (480) heavy whipping cream, cold - 3/4 cup (86g) powdered sugar - 1/4 cup (29g) unsweetened cocoa powder - 2 tbsp (30ml) Baileys Irish Cream (I used Irish Cream Coffee Creamer) - 1/2 tsp vanilla extract Additional: - Mini chocolate chips - Chocolate sauce Instructions: 1. Prepare a 9x13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C). 2. Add all dry ingredients to a large bowl and combine. 3. Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well. 4. Slowly pour the water into the batter, mixing well and being careful of splashing. 5. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs. 6. Remove the cake from the oven and poke holes all over. 7. While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside. 8. Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. Heat the milk and cream until they begin to boil, then pour over the chocolate chips. 9. Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. (Don't let the mixture sit before pouring it over the cake or it'll start to thicken and not soak in the holes as well.) 10. Set the cake in the fridge to cool and soak. 11. When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. 12. Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve. Cake is best if eaten within 4-5 days. Nutrition Serving Size: 1 slice Calories: 634 Sugar: 54.3 g Sodium: 233.1 mg Fat: 35.5 g Carbohydrates: 72 g Protein: 8.8 g Cholesterol: 76.6 mg Find it online: https://www.lifeloveandsugar.com/baileys-chocolate-poke-cake/ #CapCut #chocolate #chocolatecake #dessert #desserts #dessertrecipe

Irish Cream Chocolate Cake Recipe: ⬇️ Found this recipe on Pinterest years ago by: Life, Love and Sugar (Search: Baileys Chocolate Poke Cake) Ingredients: Chocolate Cake: - 2 cups (260g) all purpose flour - 2 cups (414g) sugar - 3/4 cup (85g) unsweetened cocoa powder - 2 tsp baking soda - 1 tsp salt - 2 large eggs - 3/4 cup (180ml) milk - 1 cup (240ml) vegetable oil - 1 cup (240ml) Baileys Irish Cream, divided (I substituted this for Italian cream coffee creamer) - 1 tsp vanilla - 3/4 cup (180ml) boiling water - 1 cup (240ml) sweetened condensed milk - 3/4 cup (127g) semi sweet chocolate chips Whipped cream topping: - 2 cups (480) heavy whipping cream, cold - 3/4 cup (86g) powdered sugar - 1/4 cup (29g) unsweetened cocoa powder - 2 tbsp (30ml) Baileys Irish Cream (I used Irish Cream Coffee Creamer) - 1/2 tsp vanilla extract Additional: - Mini chocolate chips - Chocolate sauce Instructions: 1. Prepare a 9x13 inch cake pan by greasing the sides. Preheat oven to 300°F (148°C). 2. Add all dry ingredients to a large bowl and combine. 3. Add eggs, milk, vegetable oil, 1/2 cup of Irish cream and vanilla to the dry ingredients and mix well. 4. Slowly pour the water into the batter, mixing well and being careful of splashing. 5. Pour the batter into the cake pan and bake for about 40-45 minutes, or until a toothpick comes out with a few crumbs. 6. Remove the cake from the oven and poke holes all over. 7. While the cake is still warm, add the chocolate chips to a medium sized bowl. Set aside. 8. Add the sweetened condensed milk and remaining 1/2 cup of Irish cream to a microwave safe measuring cup. Heat the milk and cream until they begin to boil, then pour over the chocolate chips. 9. Whisk the chocolate until smooth, then immediately pour over the cake, spreading it into the holes. (Don't let the mixture sit before pouring it over the cake or it'll start to thicken and not soak in the holes as well.) 10. Set the cake in the fridge to cool and soak. 11. When the cake has cooled, add the ingredients for the whipped cream topping to a large mixer bowl. Whip on high speed until stiff peaks form. 12. Spread the whipped cream evenly over the cake. Top the cake with mini chocolate chips and a drizzle of chocolate sauce, if desired. Refrigerate until ready to serve. Cake is best if eaten within 4-5 days. Nutrition Serving Size: 1 slice Calories: 634 Sugar: 54.3 g Sodium: 233.1 mg Fat: 35.5 g Carbohydrates: 72 g Protein: 8.8 g Cholesterol: 76.6 mg Find it online: https://www.lifeloveandsugar.com/baileys-chocolate-poke-cake/ #CapCut #chocolate #chocolatecake #dessert #desserts #dessertrecipe

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e quando a maggie lançou essa aqui!!! #maggielindemann #_gaslight #knifeundermypillow #paranoia #lifesupporttour #poprock @Maggie Lindemann

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