Sunday, March 17, 2013

Irish Car Bomb Cake

You know if a recipe shows up on this blog it's incredibly delicious.  Maria and I love to cook together talking the whole time of course. Today one of my tasks was to make this cake while Maria made corned beef with a mustard glaze: Irish colcannon potatoes with cabbage, bacon, and green onions; cheddar and Guinness fondue with artisan rye bread; roasted carrots and potato slices, and grilled Irish brats.

Generously butter a bundt pan and dust with cocoa powder.  Preheat over to 350 degrees.

Filling: beat until creamy then set aside
2 (8 ounce) packages cream cheese
1/4 cup confectioner's sugar
1 egg
6 tablespoons Irish cream liqueur

Cake batter
1 (18.5 ounce) package chocolate cake mix WITHOUT pudding
1 (3.9 ounce) package instant chocolate pudding mix
3 eggs
1/2 cup vegetable oil
1 (12 fluid ounces) can or bottle Irish stout beer (such as Guinness)

Beat cake mix, pudding mix, eggs, and oil until smooth. Slowly add beer.

Spoon 1/3 cake batter into bundt pan and smooth, spoon filling and smooth,

spoon remaining cake batter and smooth. Bake 40-50 minutes or until inserted toothpick comes out clean. 

Loosen edges of cake from sides of pan with a thin spatula.  Let cake rest in pan 15 minutes.  Invert pan over a wire rack to release cake and allow to cool completely on the rack.
2 tablespoons butter
1 cup white sugar
1/2 cup Irish whiskey

Melt butter, add sugar and whiskey. Bring to a boil, stir to dissolve sugar, reduce heat and simmer until thickened, about 10 minutes. Transfer cake to serving platter.  Generously brush whiskey glaze over cooled cake server times and allow glaze to soak into cake.  Put extra sauce into gravy boat.

Time to indulge.  Happy Saint St Patrick's Day to all!

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