Chocolate Irish Car Bomb Cake Ingredients 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 stout beer (such as Guinness) 2 tablespoons butter 1 cup white sugar 1/2 cup Irish whiskey Directions 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 stout beer 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 Irish whiskey. 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.
Posted on: Sun, 09 Mar 2014 09:38:28 +0000
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