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Thursday, April 4, 2013

Irish Whiskey Cake

Irish Whiskey Cake
Heat oven to 350
Prep 2 9” round cake pans (I greased/floured pan and used parchment circles in the bottom of the pan)


1 18 ½ ounce chocolate cake with pudding
3 eggs
½ cup Irish Whiskey
½ cup cold water
1/3 cup vegetable oil
·        Combine all ingredients in a large bowl
·        Blend well until all ingredients are mixed
·        Beat on medium speed for 2 minutes
·        Half the mixture into two the two prepared 9” cake pans
·        Bake for 30 minutes or until done
·        Cool in pans for 10 minutes
·        Then remove from pans and continue to cool on baking racks
·        When cooled split cakes in ½

1 pint heavy cream (the colder the better)
½ cup unsweetened cocoa (I used the Hershey’s dark/special cocoa)
½ cup confectioner’s sugar
1 teaspoon vanilla
½ cup Irish Whiskey
½ coarsely chopped pecans/walnuts
·        Combine 1st 4 ingredients in large bowl
·        Beat until stiff
·        Fold in whiskey
·        Spread 1 cup filling on 1st layer and next cake layer
·        Repeat until all layers are assembled
·        Keep cake cold until served

I got the recipe from a former co-worker Elsa Schirmer … Not thinking about the uncooked whiskey in the frosting, I took it to work for a party.  Two problems, I was working for Bellevue Police Department Staff Support and when I took it out of the carrier, it made the room smell like a distillery.  The look of horror on my face when I thought about it… made everyone burst out laughing.  Oh, well… there were no leftovers to take home!

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