chocolate irish car bomb cake

Ingredients

• Servings: 1
• 1 tablespoon unsweetened cocoa powder
• 2 (8 ounce) packages cream cheese, softened
• 1/4 cup confectioners' sugar
• 1 egg
• 6 tablespoons irish cream liqueur
• 1 (18.25 ounce) package chocolate cake mix without pudding
• 1 (3.9 ounce) package instant chocolate pudding mix
• 3 eggs
• 1/2 cup vegetable oil
• 1 (12 fluid ounce) can or bottle irish (such as guinness®)
• 2 tablespoons butter
• 1 cup white sugar
• 1/2 cup

Recipe

Preparation Time: 20 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• preheat oven to 350 degrees f (175 degrees c).
• grease a 10-inch fluted tube pan (such as a bundt®) and coat inside of pan with unsweetened cocoa powder.
• beat cream cheese, confectioners' sugar, 1 egg, and irish cream liqueur in a bowl until smooth and creamy. set aside.
• beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. slowly beat irish into the batter.
• spoon 1/3 of the cake batter into the prepared pan; layer the irish cream filling on top. spoon remaining cake batter over the filling.
• bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
• loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes. invert pan over a wire rack to release cake and allow to cool completely on the rack.
• while cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and . bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.
• transfer cake to a serving platter. generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake.