Baileys Fudge Cake

Recipe Ingredients

1/2 cup	99g / 3.5oz	Butter - softened
1 cup	160g / 5.6oz	Brown sugar
4 cups	792g / 27oz	Eggs (large)
1 cup	328g / 11oz	Chocolate syrup
3/4 cup	177ml	Baileys
1 teaspoon	5ml	Instant coffee crystals - opt
1 cup	62g / 2.2oz	Flour
1/2 cup	73g / 2.6oz	Pecans - chopped
16		Pecan halves
		Glaze
3/4 cup	82g / 2.9oz	Semi-sweet chocolate morsels melted
1/4 cup	59ml	Sour cream - room temperature
1 tablespoon	15ml	Baileys

Recipe Instructions

Preheat oven to 350F. Grease a 9" 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 pecans -- chopped. Pour into prepared pan. Bake 55-60 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.

Source:
American Statesman 2/26/97

Rating

Average rating:

9.8 (5 votes)

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