Made it for a friends birthday, it was a huge success! It is a new staple in my recipe collection!
I can't say enough about this recipe. Because I was taking this to work, I substituted Irish Cream flavored coffee creamer for the Bailey's Irish Cream (figured my boss would appreciate that!), and it was perfect. Everyone said it was the best cake they'd ever eaten. This is a keeper.
WOW!!! So easy and the flavor is amazing. I would love to serve this to guests. I made two changes- water instead of Bailey's (I really hate Bailey's Irish Cream) and Butter Recipe chocolate because I had no devil's food. This is an excellent alternative to other recipes where the cake is essentially raw. The sour cream helps the cake part stay rather moist. I kept the time to 35 minutes and it came out perfect. Any longer and it would have been overdry.
This cake was deliciously moist and the filling was great. For my tastes, the Bailey's flavor was too strong. If I made it again, I would find a replacement for most (if not all) the Bailey's.
There is not one negative thing to say about this cake! It's absolutely delicious, super easy, and the finished product is gorgeous to look at! My famiy loved it too! I took Mike's suggestion and used the other half-bag of chocolate chips and a little shortening to make a glaze for the top, but it would have been fine without a thing. It's moist and flavorful. Thank you so much for posting! It's definately going into my favorites! :)
Was attracted to this recipe because I used to make these 'tunnel' cakes back in the 60s & 70s! Was tempted to substitute some OJ for the Baileys Irish Cream, then decided to use the Cream since the alcohol would mostly bake off! Your recipe is wonderful, & the finished cake OUTSTANDING! I melted a little chocolate to use as topping! Thanks so much for sharing your recipe! [Made & reviewed for one of my adopted orphan chefs at the end of this Spring's Pick-A-Chef]