Chocolate Irish Tipsy Cake
- Ready In:
- 1hr 15mins
1 10-inch tube cake
- 1 (18 1/4 ounce) package chocolate cake mix
- 1 (3 1/2 ounce) package instant chocolate pudding mix
- 3⁄4 cup Irish whiskey (divided) or 3/4 cup Bourbon (divided)
- 1⁄2 cup cooking oil
- 4 jumbo eggs (at room temperature) or 4 extra-large eggs (at room temperature)
- 3⁄4 cup sugar
- 1⁄4 cup butter or 1/4 cup margarine
- 1⁄4 cup water
- 1 teaspoon lemon juice
- whipped cream (to garnish)
- In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs and beat at medium speed with an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into greased and floured 10-inch Bundt or tube pan.
- Bake in a preheated 350-degree oven for about 45 minutes, or until a cake tester comes out clean. When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey.
- Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely.
- Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months. Serve with whipped cream.
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WOW, this cake isn't a shy violet but it sure is yummy, it was made early this morning (I got up at 4am and decided to do something constructive). After about 4 hrs in the fridge I just couldn't resist a taste test, purely for the purpose of reviewing you understand..lol. I used Jamison's Irish and I think this isn't going to last long at all. Lots of rich flavor that will appeal to the adult palate. I swapped Splenda for the sugar and used a sugar free pudding and just went for the rest. Made for ZWT 8 :D
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I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!