Irish Cream Cake
From peetabear 15 years ago
- 25 minutes to make
- Serves 12
The filling recipe will follow... I do that so if you want to use the filling with another cake you don't have to hunt around to find the recipe... the recipe and photo are from Southern Living, JANUARY 2003..
Ingredients
- 1/2 cup butter, softened shopping list
- 1/2 cup shortening shopping list
- 2 cups DOMINO Granulated sugar shopping list
- 5 large eggs, separated shopping list
- 1 tablespoon vanilla extract shopping list
- 2 cups all-purpose flour shopping list
- 1 teaspoon baking soda shopping list
- 1 cup buttermilk shopping list
- 1/2 cup irish cream liqueur + shopping list
- butterscotch Filling ( recipe to follow) shopping list
- ....................................................................... shopping list
- cream cheese frosting shopping list
- 1 (8-ounce) package PHILADELPHIA cream cheese, softened shopping list
- 1/2 cup butter, softened shopping list
- 1 tablespoon vanilla extract shopping list
- 1 (16-ounce) package DOMINO 10-X Confectioners sugar, unsifted shopping list
- Preparation shopping list
- Beat first 3 ingredients with an electric mixer until creamy. Add confectioners sugar, beating at low speed until blended. Beat at high speed until smooth. shopping list
- ................................................................................. shopping list
- 3/4 cup chopped pecans, toasted shopping list
- 14 pecan halves, toasted shopping list
How to make it
- Preheat oven to 350°. Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well. Add egg yolks, 1 at a time, beating until blended after each addition. Add vanilla extract, beating until blended.
- Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
- Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
- Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.
- Southern Living, JANUARY 2003
The Rating
Reviewed by 4 people-
oh peeta that is beautiful i love it thanks .......5
mini
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Yummmmm, and 5 forks!
Beautiful too...
Thanks...
Debbie~
pinkpasta
in Upstate loved it
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Another great one Peeta...
ahmed1
in Cairo loved it
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