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I received this recipe from a friend yesterday and it just sounded so gorgeous that I wanted to share it with everyone. But I wasn't sure where she got it and I asked Doc if it was okay to post. He said yes - that if there was any problem with it, he'd let me know. So here it is. I hope everyone enjoys it!
For the cake:
1 boxed devil's food cake mix
1 box chocolate instant pudding mix
4 eggs
1/3 cup vegetable oil
1 cup Irish Cream liqueur
1 cup sour cream
Heat oven to 350 degrees F and beal all cake ingredients with electric mixer on medium speed for five minutes until well mixed. Pour batter into two 9-inch cake pans, sprayed with Pam and floured and bake 35 to 45 minutes until baked through. Cool for 10 minutes in the pans and then remove to rack to cool completely.
For Irish Cream Frosting
1 cup butter, softened
4 oz. cream cheese, softened (half of an 8 oz. pkg.)
3 cups confectioners' sugar
1/4 cup Irish cream liqueur
1 tsp. vanilla
In large bowl, beat butter and cream cheese on medium speed until light and fluffy. Reduce speed on mixer to low and add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 tsp. vanilla and beat until frosting is smooth and spreadable. Then place 1 cake layer on a serving plate, spread with one-third of the frosting. Top with second cake layer and frost sides and top of cake with thin layer of frosting to reduce crumbs. Refrigerate 30 minutes to set. Frost cake with remaining frosting.
For chocolate glaze
4 oz. bittersweet baking chocolate, chopped
1/2 cup whipping cream
1/4 cup light corn syrup
2 tsp. vanilla
1/3 cup sliced almonds, toasted
Place chopped chocolate in a small bowl. In small saucepan, heat whipping cream until bubbles form around edge. Pour warm cream over chocolate and let stand 1 minute to melt. Stir until smooth. Let stand 10 minutes until thickened.
Pour glaze randomly over cake, letting some glaze drip down sides. Sprinkle almonds over edge of cake top and bottom and store in fridge.
This sounds like pure heaven and I'll certainly take photos when I make it for St. Patrick's Day!
For the cake:
1 boxed devil's food cake mix
1 box chocolate instant pudding mix
4 eggs
1/3 cup vegetable oil
1 cup Irish Cream liqueur
1 cup sour cream
Heat oven to 350 degrees F and beal all cake ingredients with electric mixer on medium speed for five minutes until well mixed. Pour batter into two 9-inch cake pans, sprayed with Pam and floured and bake 35 to 45 minutes until baked through. Cool for 10 minutes in the pans and then remove to rack to cool completely.
For Irish Cream Frosting
1 cup butter, softened
4 oz. cream cheese, softened (half of an 8 oz. pkg.)
3 cups confectioners' sugar
1/4 cup Irish cream liqueur
1 tsp. vanilla
In large bowl, beat butter and cream cheese on medium speed until light and fluffy. Reduce speed on mixer to low and add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 tsp. vanilla and beat until frosting is smooth and spreadable. Then place 1 cake layer on a serving plate, spread with one-third of the frosting. Top with second cake layer and frost sides and top of cake with thin layer of frosting to reduce crumbs. Refrigerate 30 minutes to set. Frost cake with remaining frosting.
For chocolate glaze
4 oz. bittersweet baking chocolate, chopped
1/2 cup whipping cream
1/4 cup light corn syrup
2 tsp. vanilla
1/3 cup sliced almonds, toasted
Place chopped chocolate in a small bowl. In small saucepan, heat whipping cream until bubbles form around edge. Pour warm cream over chocolate and let stand 1 minute to melt. Stir until smooth. Let stand 10 minutes until thickened.
Pour glaze randomly over cake, letting some glaze drip down sides. Sprinkle almonds over edge of cake top and bottom and store in fridge.
This sounds like pure heaven and I'll certainly take photos when I make it for St. Patrick's Day!
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