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 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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