Chocolate Irish Cream Cake
Another fabulous recipe from A Tea for all Seasons by Shelley and Bruce Richardson. This cake received more requests than any other!
- 1 cup sugar
- 1 cup butter
- 4 eggs
- 1 cup self-rising flour
- 1/2 cup hot chocolate mix
- 1/4 cup unsweetened cocoa
- 1 teaspoon vanilla
- 3 tablespoons of Irish cream liqueur
Preheat oven to 300°, Cream together butter and sugar. Add eggs, one at a time, beating well after each addition. Sift flour, hot chocolate mix, and cocoa into butter mixture. Fold in with spatula. Add vanilla and Irish cream. Blend with mixer until just smooth. Add enough milk to make a soft dough (not runny)
Grease and line a 9" round cake pan with wax paper. Pour in batter and bake for 60-90 minutes or until top of cake springs back to the touch. remove from oven and cool for 15 minutes.
- 1/2 cup softened butter
- 2 cups confectioners sugar
- 1/2 cups Irish cream liqueur
Beat all ingredients together with mixer at high speed until fluffy. Split cake in half and fill between layers allowing some of the filling to protrude on the edge.
- 6 ounces unsweetened chocolate
- 6 ounces semi-sweet chocolate
- 1/2 cup cream
In medium saucepan, melt both chocolates in cream over low heat. Stir until smooth. If mixture becomes too oily, add more cream and whisk until glossy.
While still warm, spread over top of cake and allow to drizzle down sides. Top with chopped walnuts, pecans, or hazelnuts if desired.