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Celebrating with Irish Whiskey Cake

Corned beef and cabbage and green beer may be traditions of St. Patricks Day, but how about Chocolate Irish Whiskey Cake? This particular Irish Whiskey Cake is made with chocolate and is deserving of a definite thumbs up for the recipe. The cake is not frosted or glazed, you wrap it in foil and drizzle whiskey over it every couple of days.

The whiskey doesnt overpower this delicious, flavorful and moist cake, but it does give it a definite zing! This is a recipe you will want to make again, even when there are no shamrocks around. http://recipedotcom.com/cooking/ IRISH WHISKEY CAKE 2 1/2 cups flour 1 tablespoon baking powder 1 tablespoon baking cocoa 1 teaspoon salt 1/2 teaspoon baking soda 3/4 cup butter, softened 1 cup sugar 1/2 cup light brown sugar, packed 3 eggs 1/2 cup strong black coffee 1/2 cup Irish whiskey Cinnamon Whipped Cream, optional Preheat oven to 350 degrees. Stir together flour, baking powder, cocoa, salt and baking soda. Cream butter and sugars; beat until light and fluffy.

Add eggs and beat at high speed 3 minutes. http://recipedotcom.com/cooking/ Combine coffee and whiskey.

Blend the flour mixture alternately with the coffee and whiskey mixture into the creamed mixture, beginning and ending with flour. Beat well after each addition. Pour into a well-greased 9-by-13-by-2-inch cake pan or tube pan (we used a Bundt pan). Bake 35 to 45 minutes or until cake springs back.

Cool. You can serve the cake as soon as it cools with the accompanying Cinnamon Whipped Cream. Or poke holes in the cooled cake and drizzle about 1/4 cup (less if you wish) whiskey over the entire cake. Wrap the cake with foil. Allow cake to set overnight. The next day repeat the whiskey drizzle.

Allow cake to set wrapped in the foil for another 24 hours before serving. For the final drizzle, we combined about 1/4 cup melted butter with the whiskey. http://recipedotcom.

com/cooking/ CINNAMON WHIPPED CREAM 1 cup heavy cream 2 tablespoons confectioners' sugar 1 teaspoon cinnamon Note: Put bowl and beaters in the freezer for 15 minutes before whipping cream. Beat cream until frothy. Add the sugar and cinnamon and beat until cream is stiff. Thank you, http://recipedotcom.com/cooking/.

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