Tuesday, March 26, 2013

Irish Cream Cake

More like Irish Dream Cake!

I made this for a lovely St. Patrick's Day feast that I had a friends house.  Her husband is a great cook and I must say,  I ate the most delicious Corned Beef I have ever eaten!  I brought this cake for dessert.  It was a big hit with everyone.  I had a ton left over, so my mom got to try it as well.  Yum!  It definitely can be eaten all year long!

You can find this recipe at Betty Crocker

Irish Cream Cake:

box Betty Crocker® SuperMoist® devil’s food cake mix
box (4-serving size) chocolate instant pudding and pie filling mix
cup vegetable oil
cup Irish cream liqueur
cup sour cream

Irish Cream Frosting:

     1       cup butter, softened

     4oz   (half of 8-oz package) cream cheese, softened

cups powdered sugar
cup Irish cream liqueur
teaspoon vanilla

Chocolate Glaze:

oz bittersweet baking chocolate, chopped
cup whipping cream
cup light corn syrup
teaspoons vanilla
cup sliced almonds, toasted

  • 1Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
  • 2In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
  • 3In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.
  • 4Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
  • 5Place 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.
  • 6Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.