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Old 03-10-2004, 03:43 PM
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Abear Abear is offline
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Join Date: May 2002
Location: Heart of Cajun Country
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Chocolate Irish Tipsy Cake

Chocolate Irish Tipsy Cake

1 package chocolate cake mix
1 (3-4-ounce) package instant chocolate pudding mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oil
4 jumbo or extra large eggs, at room temperature
3/4 cup sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice
whipped cream for garnish

In a large bowl, combine cake mix, pudding mix,
1/2 cup Irish whiskey, and oil, add eggs and
beat at medium speed of an electric mixer for
4 minutes, scraping down sides of bowl as
necessary. Spoon into a greased and floured
10-inch bundt or tube pan. Bake in a
preheated moderate oven (350 degrees) for
45 minutes, or until a cake tester inserted into
the cake comes out clean. When cake is almost
done, prepare syrup. Combine sugar, butter,
water, and lemon juice in a small heavy
saucepan. Bring to a boil slowly, stirring until
sugar is dissolved. Remove from heat and stir
in remaining 1/4 cup Irish whiskey or bourbon.
Turn cake out onto two large sheets of
aluminum foil placed together to form the
shape of a cross. Let cake cool for 10 minutes,
top side up for tube cake and upside down for
bundt cake. Using a skewer or long bamboo
pick, make holes all over top and sides of hot
cake. Drizzle syrup very slowly over cake, being
careful that too much does not run into any
cracks on top of cake. Bring foil up around cake
and wrap securely. Cake may be served when
completely cool, or store in an airtight container
overnight. Cake may be wrapped securely in
foil and stored in the refrigerator for several
weeks or in a freezer for up to six months.
Serve with whipped cream.

Source: Debbie's Country Cookin' 3/10/04
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