| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
Irish |
Cakes |
12 |
Servings |
INGREDIENTS
| 1/2 |
c |
Unsalted butter (1 stick),, at room temperature |
| 1 |
c |
Light brown sugar,, firmly packed |
| 4 |
lg |
Eggs |
| 1 |
c |
Chocolate syrup |
| 2/3 |
c |
Bailey's Irish Cream |
| 1 |
ts |
Instant coffee granules |
| 1 |
c |
All-purpose flour |
| 1/2 |
c |
Chopped pecans |
| 3/4 |
c |
Semisweet chocolate chips |
| 16 |
|
Pecan halves |
| 1/4 |
c |
Sour cream,, at room temperature |
| 1 |
tb |
Bailey's Irish Cream |
INSTRUCTIONS
GLAZE
Preheat oven to 350. Lightly grease a 9-inch round cake pan. With electric
mixer at medium speed. cream butter and sugar until light and fluffy. With
mixer at medium-low speed, beat in eggs until well blended. Add syrup,
Bailey's, coffee granules, and flour, and beat until well mixed. Fold in
chopped pecans. Pour into prepared pan. Bake for 55 to 60 minutes, or until
center is firm and a toothpick inserted in the center comes out clean.
Remove from cake pan to a wire rack to cool. GLAZE; Melt the chocolate in a
small heavy saucepan over very low heat. Dep one end of each whole pecan
into melted chocolate. Place on waxed paper and refrigerate until chocolate
has hardened. To remaining melted chocolate, stir in Bailey's until well
blended, 1 tablespoon at a time. Place cooled cake on a serving plate.
Spread glaze over top of cake. Decorate cake with whole pecans. Cut into
wedges to serve. Makes 10 to 12 servings.
NOTES : This one-layer cake is very rich, so kee[ the servings small.
Recipe by: HOME MAGAZINE -- JULY/AUGUST 1997 Posted to MC-Recipe Digest V1
#641 by essie49@juno.com (Ethel R Snyder) on Jun 08, 1997
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