Chocolate Irish Cream Cake

Anna at Cookiemadness.net posted this recipe for St. Patty's Day, and I just got around to making it yesterday. My friends Erin and Keith, who were getting their apt ready for him to move in, were making dinner so I brought dessert. This cake is amazing and has a TON of Irish Cream flavor. It's very rich, and I suggest sticking to the original filling recipe, as I used the 1 to 1 ratio of milk to irish cream. Other than that, the only change I made was to eliminate the almonds. Oh and my oven is a little screwy, and I had to bake the cakes for 25-30 min, and the one layer still turned out sad, but that's ok because it left a nice dip for me to put more filling in the middle :)



Chocolate Irish Cream Cake

Chocolate Irish Cream Cake (from Cooksrecipes.com)
Cake:
1 (18.25-ounce) package chocolate cake mix
1 (4-ounce) package chocolate instant pudding mix
4 large eggs
1/2 cup Irish cream liqueur
1/2 cup cold water
1/2 cup vegetable oil

Filling:
1 1/2 cups cold milk
1/2 cup Irish cream liqueur
1 (4-ounce) package chocolate instant pudding mix
1 (5.2-ounce) package whipped topping mix - (contains 4 envelopes) (Dream Whip)

Preheat oven to 350 degrees F. Spray 2 9 inch round cake pans with flour-added cooking spray.

Combine all cake ingredients together in a large bowl and beat at medium mixer speed for 2 minutes. Pour into prepared pans. Bake for 20 to 25 minutes. Do not over bake. Cool in pans 10 minutes on wire rack. Remove from pans and finish cooling on racks.

Prepare filling: Combine milk, liqueur, pudding mix and topping mix (use all
4 envelopes) in a deep narrow bottom bowl. Blend well at high speed for
4 minutes, until lightly and fluffy.

Split layers in half. Spread one cup filling between each layer and on
the top layer. Garnish with chocolate curls, if desired.

Makes 12 servings.
Cook's Note: For more of the Irish cream liqueur flavor in the filling,
decrease the amount of cold milk to 1 cup and increase the amount of
Irish cream liqueur to 1 cup.

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