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Bailey's Fudge Cake

Author/Submitted by: jdbolcer@amherst.edu
Servings: 1
Categories: Cakes / Chocolate / Desserts

Ingredients:
1/2  cup  Butter, softened
1  cup  Brown sugar
4  large  Eggs
1  cup  Chocolate syrup
2/3  cup  Bailey's Irish Cream
1  teaspoon  Instant coffee, optional
1  cup  Flour
1/2  cup  Chopped pecans
    Pecan halves

GLAZE
3/4  cup  Semisweet chocolate chip, melted
1/4  cup  Sour cream, room temp.
1  tablespoon  Bailey's Irish Cream

Directions:
1. Preheat oven to 350F. Grease a 9" round cake pan. Cream butter and sugar, blend in eggs. Add chocolate syrup, Baileys, coffee crystals and flour, mixing until well blended. Fold in chopped pecans. Pour into prepared pan. Bake for 55-60 min., until center is firm and a toothpick inserted in center comes out clean. Remove from pan onto wire rack to cool.Dip one end waxed paper and chill.

2. To remaining melted chocolate add sour cream and Baileys. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake. Decorate with dipped pecans. Cool to set topping.


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