Baileys Fudge Cake
Baileys Fudge Cake recipe
Yield
16 servingsPrep
10 minCook
50 minReady
60 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
butter
softened |
|
| 1 | cup |
brown sugar
|
*
|
| 4 | large |
eggs
|
|
| 1 | cup |
chocolate syrup
|
|
| ¾ | cup |
liqueur
irish cream style |
*
|
| 1 | teaspoon |
instant coffee
optional |
|
| 1 | cup |
all-purpose flour
|
|
| ½ | cup |
pecans
chopped |
|
| 16 | each |
pecan halves
|
*
|
| Glaze | |||
| ¾ | cup |
semi-sweet chocolate
semi sweet, morsels, melted, null, null |
*
|
| ¼ | cup |
sour cream
room temp |
|
| 1 | tablespoon |
liqueur
irish cream style |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
butter
softened |
|
| 237 | ml |
brown sugar
|
*
|
| 4 | large |
eggs
|
|
| 237 | ml |
chocolate syrup
|
|
| 177 | ml |
liqueur
irish cream style |
*
|
| 5 | ml |
instant coffee
optional |
|
| 237 | ml |
all-purpose flour
|
|
| 118 | ml |
pecans
chopped |
|
| 16 | each |
pecan halves
|
*
|
| Glaze | |||
| 177 | ml |
semi-sweet chocolate
semi sweet, morsels, melted, null, null |
*
|
| 59 | ml |
sour cream
room temp |
|
| 15 | 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.
