Irish Cream Cake
Why I Love This Recipe
Ohhh so Irish, and rich, and creamy!
Ingredients You'll Need
Packaged Devil's food cake mix
1 4 oz box instant chocolate pudding/pie filling mix
1/3 Cup Irish cream liqueur
1 Cup sour cream
1 Cup softened butter
4 oz softened cream cheese (about 1/2 an 8 oz package)
3 Cups confectioner's/powdered sugar
1/4 Cup Irish cream liqueur
1 tsp vanilla
4 oz bittersweet chocolate, chopped
1/2 C heavy whipping cream
1/4 C light corn syrup
2 tsp vanilla
1/3 C sliced toasted almonds
Heat oven to 350°F and grease or spray 2 (9-inch) round cake pans with cooking spray.
In large bowl, beat all cake ingredients with mixer about 2 minutes, until well blended.
Pour batter into pans.
Bake 25 to 35 minutes or until toothpick tested/comes out clean.
Remove cakes from pans after about 10 minutes of resting and place on cooling racks to cool completely.
In another large bowl, beat butter and cream cheese until light and fluffy. Reduce speed to low to add powdered sugar slowly until blended.
Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth
Place 1 cake on plate and add about one-third of the frosting.
Add second cake on top, thinly frost side and top of cake. Refrigerate 30 minutes. Frost cake with remaining frosting.
Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.
Pairs Well With