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Baileys Fudge Cake

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Submitted by crantz

Baileys Fudge Cake recipe

YIELD

16 servings

PREP

10 min

COOK

50 min

READY

60 min

Ingredients

1 237
CUP ML BUTTER
softened
1 237
CUP ML BROWN SUGAR *
4 4
LARGE LARGE EGGS
1 237
¾ 177
CUP ML LIQUEUR
irish cream style *
1 5
TEASPOON ML INSTANT COFFEE
optional
1 237
½ 118
CUP ML PECANS
chopped
16 16
EACH EACH PECAN HALVES *
Glaze
¾ 177
CUP ML SEMI-SWEET CHOCOLATE
semi sweet, morsels, melted, null, null *
¼ 59
CUP ML SOUR CREAM
room temp
1 15
TABLESPOON ML LIQUEUR
irish cream style

Directions

Preheat oven to 350℉ (180℃).

Grease a 9 inch round cake pan.

With mixer, cream butter and sugar, blend in eggs.

Add chocolate syrup, Baileys, coffee crystals and flour, mixing until well blended.

Fold in chopped pecans. Pour into prepared pan.

Bake 55 to 60 minutes, until center is firm and a toothpick inserted in center comes out clean.

Remove from pan onto wire rack to cool.

Dip one end of pecan halves halfway into melted chocolate morsels to coat, place on waxed paper; chill to set chocolate.

To remaining melted chocolate add sour cream, 1 tablespoon at a time, and Baileys.

Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 1002 64% from fat
 % Daily Value *
Total Fat 72g 110%
Saturated Fat 37g 185%
Trans Fat 0g
Cholesterol 345mg 115%
Sodium 673mg 28%
Total Carbohydrate 25g 25%
Dietary Fiber 4g 17%
Sugars g
Protein 31g
Vitamin A 36% Vitamin C 1%
Calcium 15% Iron 22%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 

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