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Thursday, December 17, 2015

chocolate irish car bomb cake

Ingredients

  • Servings: 1
  • 1 tablespoon unsweetened cocoa powder
  • 2 (8 ounce) packages cream cheese, softened
  • 1/4 cup confectioners' sugar
  • 1 egg
  • 6 tablespoons irish cream liqueur
  • 1 (18.25 ounce) package chocolate cake mix without pudding
  • 1 (3.9 ounce) package instant chocolate pudding mix
  • 3 eggs
  • 1/2 cup vegetable oil
  • 1 (12 fluid ounce) can or bottle irish (such as guinness®)
  • 2 tablespoons butter
  • 1 cup white sugar
  • 1/2 cup

Recipe

    Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins

  • preheat oven to 350 degrees f (175 degrees c).
  • grease a 10-inch fluted tube pan (such as a bundt®) and coat inside of pan with unsweetened cocoa powder.
  • beat cream cheese, confectioners' sugar, 1 egg, and irish cream liqueur in a bowl until smooth and creamy. set aside.
  • beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. slowly beat irish into the batter.
  • spoon 1/3 of the cake batter into the prepared pan; layer the irish cream filling on top. spoon remaining cake batter over the filling.
  • bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
  • loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. invert pan over a wire rack to release cake and allow to cool completely on the rack.
  • while cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and . bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
  • transfer cake to a serving platter. generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.

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