Chocolate Irish Tipsy Cake Recipes

TIPSY, IRISH MUDSLIDE POKE CAKE

Steps:

• 1. Heat oven as directed on cake box. Lightly spray a 9x13" baking pan w/ cooking spray. Mix cake and called for ingredients, ( swapping brewed coffee for water,) in lg bowl. Pour mix into pan, bake as directed on box.
• 2. Let cake cool 10 mins. In microwaveable bowl, combine dark chocolate chips and heavy cream. Microwave in 10 second intervals until melted. Stir in 2 tbsp bailey's liquor.
• 3. Poke holes in cake w/ rounded tip of wooden spoon, pour chocolate mix over cake. In bowl whisk together 1 box pudding mix and 2 cups milk. Pour over cake, refrigerate cake 1 hr. In bowl, whisk together 1 box pudding mix, 1-1/2 cups milk, remaining bailey's and khalua liquors. Put in refrigerator to set while cake sets. Fold cool whip into pudding mix, spread over cake. Cut and serve. Great with coffee laced with bailey's!!

JACK DANIEL'S TIPSY CAKE

Steps:

• Preheat oven to 350-375 degrees, depending on how your oven bakes (it's different for everyone!).
• Melt chocolate and set aside to cool down a bit.
• Dissolve the coffee granules in the boiling water. When dissolved, stir in the cold water. Add the whiskey and set aside.
• In a large electric mixer, cream the butter, vanilla, and sugar. Add the eggs, one at a time, beating well after each addition. Add the chocolate.
• With the mixer on low, add the flour alternating with the coffee/whiskey mixture.
• ****The batter WILL BE THIN & RUNNY.**** Do NOT add more flour.
• Pour into two prepared loaf pans (I always make one small and one large-one to keep, one to give away.).
• Bake until a toothpick comes out clean, about an hour to an hour and a half. Cool. Sprinkle with powdered sugar when serving.

IRISH CHOCOLATE CAKE

Steps:

• Preheat oven to 375°F (gas mark 5), and grease and line two 8" cake pans.
• Sift flour and salt into a mixing bowl.
• Melt chocolate in a bowl placed over a saucepan of hot water.
• In a separate bowl, cream butter and sugar together until fluffy, then beat in the chocolate and mashed potato.
• Gradually beat in the eggs, adding a little flour with each addition.
• Fold in the rest of the flour and stir in the milk.
• Divide mixture evenly between the cake pans and bake for 25-30 minutes or until top is firm but springy to the touch.
• Remove from oven and after a few minutes, turn out on a cooling rack.
• While the cake is cooling, melt the chocolate for the filling as before.
• Stir in the other ingredients and mix well.
• Use the filling to sandwich the sponge layers together and coat the top and sides of the cake.