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Baileys Fudge Cake

 

Baileys Fudge Cake recipe
59

Yield

16

servings

Prep

10

min

Cook

50

min

Ready

60

min

Trans-fat Free, Good source of fiber
 

Ingredients

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

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

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Comments

Nutrition Facts

Serving Size 62g (2.2 oz)
Amount per Serving
Calories 100264% of calories 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?

 

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