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