BIT O IRISH RECIPES

A BIT O'IRISH CHOCOLATE PECAN CAKE WITH CREAM ... - RECIPES

A Bit O'Irish Chocolate Pecan Cake with Cream ... - Recipes image

I don't actually drink alcohol of any kind - I do however, on occasion enjoy cooking and baking with it. One of my favorites is Baily's Irish Cream - it adds a delicious richness to baked goods that leaves the taste buds humming. I don't even drink hot cocoa without a little Irish Cream flavoring. I hope you enjoy this variation on a basic chocolate cake - the pecans were added because I was in the mood for a bit of crunch with my cake.

Provided by MH

Total Time 45 minutes

Cook Time 45 minutes

Number Of Ingredients 22

Ingredients

2 cups granulated sugar
1 3/4 cups flour
3/4 cups dark cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt
2 large eggs
1 cup skim milk
1/2 cup vegetable oil
3/4 cup boiling water
1 tsp vanilla extract
1 tsp chocolate liqueur (pure flavor or extract will work)
2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
2 cups coarsely chopped pecans

Frosting:
7 oz 1/3 less fat cream cheese, softened
3/4 cup unsalted butter, melted
2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
1 tsp chocolate liqueur (pure flavor or extract can be substituted)
1/2 tsp pure vanilla extract
3 1/2 cups powdered sugar.

Steps:

Preheat oven to 350 F. Prepare pans: 1 large bundt pan (a small one will result in overflow) or 1 9x13 metal pan or 2-10" rounds. Spray with non-fat baking spray. Stir together the first six ingredients; beat in eggs. Add remaining ingredients, EXCEPT boiling water and pecans. Beat on medium speed for 1 minute and high speed for 1 minute. Mix in the boiling water - beat on low just until combined. Stir in by hand, 1 1/2 cups chopped pecans. Bake for 35-45 minutes depending upon oven. Cool on rack for at least 15 minutes; remove from pan(s) and continue to cool. Frost (recipe below) and sprinkle with remaining 1/2 cup chopped pecans. For the Frosting: Blend cream cheese and butter together until smooth; add the next three ingredients and blend well. Slowly add the powdered sugar, using a mixer as you add, until frosting is smooth. If you prefer a more 'whipped' consistency, then continue to beat on high speed until you reach your desired consistency.

Nutrition Facts : ServingSize 102 g, Calories 372, FatContent 17.44 g, TransFatContent 0.14 g, SaturatedFatContent 5.32 g, CholesterolContent 39 g, SodiumContent 319 g, CarbohydrateContent 52.55 g, FiberContent 1.4 g, SugarContent 41.51 g, ProteinContent 3.36 g

A BIT O'IRISH CHOCOLATE PECAN CAKE WITH CREAM ... - RECIPES

A Bit O'Irish Chocolate Pecan Cake with Cream ... - Recipes image

I don't actually drink alcohol of any kind - I do however, on occasion enjoy cooking and baking with it. One of my favorites is Baily's Irish Cream - it adds a delicious richness to baked goods that leaves the taste buds humming. I don't even drink hot cocoa without a little Irish Cream flavoring. I hope you enjoy this variation on a basic chocolate cake - the pecans were added because I was in the mood for a bit of crunch with my cake.

Provided by MH

Total Time 45 minutes

Cook Time 45 minutes

Number Of Ingredients 22

Ingredients

2 cups granulated sugar
1 3/4 cups flour
3/4 cups dark cocoa
1 1/2 tsp baking powder
1 1/2 tsp baking soda
1 tsp sea salt
2 large eggs
1 cup skim milk
1/2 cup vegetable oil
3/4 cup boiling water
1 tsp vanilla extract
1 tsp chocolate liqueur (pure flavor or extract will work)
2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
2 cups coarsely chopped pecans

Frosting:
7 oz 1/3 less fat cream cheese, softened
3/4 cup unsalted butter, melted
2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
1 tsp chocolate liqueur (pure flavor or extract can be substituted)
1/2 tsp pure vanilla extract
3 1/2 cups powdered sugar.

Steps:

Preheat oven to 350 F. Prepare pans: 1 large bundt pan (a small one will result in overflow) or 1 9x13 metal pan or 2-10" rounds. Spray with non-fat baking spray. Stir together the first six ingredients; beat in eggs. Add remaining ingredients, EXCEPT boiling water and pecans. Beat on medium speed for 1 minute and high speed for 1 minute. Mix in the boiling water - beat on low just until combined. Stir in by hand, 1 1/2 cups chopped pecans. Bake for 35-45 minutes depending upon oven. Cool on rack for at least 15 minutes; remove from pan(s) and continue to cool. Frost (recipe below) and sprinkle with remaining 1/2 cup chopped pecans. For the Frosting: Blend cream cheese and butter together until smooth; add the next three ingredients and blend well. Slowly add the powdered sugar, using a mixer as you add, until frosting is smooth. If you prefer a more 'whipped' consistency, then continue to beat on high speed until you reach your desired consistency.

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