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Chocolate Irish Cream Cake

by on March 17, 2008 · 2 comments

I probably won’t be making this today, but it sounds like a good last minute St. Patrick’s Day Cake.

Irish Cream Chocolate Cake

Chocolate Irish Cream Cake

Cake:
1 (18.25-ounce) package chocolate cake mix
1 (4-ounce) package chocolate instant pudding mix
4 large eggs
1/2 cup Bailey’s or other type Irish Cream
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup slivered almonds (optional)

Filling:
1 1/2 cups cold milk (2% okay)
1/2 cup Irish cream liqueur
1 (4-ounce) package chocolate instant pudding mix
1 (5.2-ounce) package whipped topping mix – (contains 4 envelopes) (Dream Whip)

Chocolate curls (optional)

Preheat oven to 350 degrees F. Spray 2 9 inch round cake pans with flour-added cooking spray such as Baker’s Joy.

Combine all cake ingredients together in a large bowl and beat at medium mixer speed for 2 minutes. Pour into prepared pans. Bake for 20 to 25 minutes. Do not over-bake. Cool in pans 10 minutes on wire rack. Remove from pans and finish cooling on racks.

Prepare filling: Combine all filling ingredients in a mixing bowl and blend well at high speed for 4 minutes or until light and fluffy.

Split layers in half. Spread one cup filling between each layer and on the top layer. Garnish with chocolate curls, if desired.

Makes 12 servings.

Cook’s Note: For more of the Irish cream liqueur flavor in the filling,
decrease the amount of cold milk to 1 cup and increase the amount of
Irish cream liqueur to 1 cup.

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Published on March 17, 2008

{ 2 comments… read them below or add one }

Debbi March 17, 2008 at 10:27 am

My husband totally was willing to go to the store for Irish Cream and chocolate pudding after seeing this. This looks SOOOOOO good!

Damaris April 7, 2008 at 4:28 pm

I made this cake yesterday, it was amazing!! I put up the recipe and pictures at chewywaffles.blogspot.com if you want to see how it looks!!

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