IRISH CREAM POKE CAKE
This poke cake is spiked with the flavors of Irish coffee for an easy adult dessert that will feed a crowd.
Provided by Food Network Kitchen
Categories dessert
Time 3h20m
Yield 8 to 10 servings
Number Of Ingredients 9
Steps:
- Combine cake mix and 2 tablespoons of the instant espresso powder. Prepare and bake the cake according to the package directions for a 9-by-13-inch baking dish. Cool completely on a wire rack. Use the handle of a wooden spoon to poke 25 holes in the cake (make 5 rows of 5).
- Whisk together the sweetened condensed milk, pudding mix, 1/2 cup of the heavy cream and 1/2 cup liqueur in a medium bowl for 2 minutes. Let sit for 5 minutes for the pudding to set.
- Meanwhile, stir together the remaining 2 tablespoons liqueur and remaining 1 tablespoon espresso powder in a small bowl until the powder dissolves. Whip the remaining 1 1/2 cups heavy cream together with the confectioners' sugar in a large bowl with an electric mixer on medium speed until stiff peaks form, about 3 minutes. Add the espresso liqueur mixture and whip just to incorporate.
- Spread the pudding mixture over the top of the cake, making sure the holes get filled completely. Spread the whipped cream evenly over the surface. Chill at least 1 hour or up to overnight.
- About 30 minutes before serving, melt the chocolate chips in a microwave in 30-second increments, stirring between each, until soft. Let cool slightly. Drizzle over the top of the cake, then sprinkle with the chopped espresso beans and serve cold.
SPIKED MUDSLIDE CAKE
This old-fashioned cake is buttery, tender and not too sweet, with a slightly dense crumb. The elegant frosting, made with a meringue-based buttercream, is perfumed with coffee liqueur. Make sure your butter is at room temperature, and beat it with the sugar for the full five minutes so the cake will bake up light and fully risen. It tastes best when served the day it is baked.
Provided by Food Network Kitchen
Categories dessert
Time 2h25m
Yield 12 servings
Number Of Ingredients 15
Steps:
- For the cake: Preheat the oven to 350 degrees F. Butter the bottoms and sides of two 9-inch round cake pans; dust with flour, and tap out the excess.
- Whisk together the flour, cornstarch, baking powder and salt in a medium bowl; set aside.
- Beat the butter and sugar in a large bowl with an electric mixer on medium-high speed until light and fluffy, about 5 minutes. Beat in the eggs, one at a time, making sure the batter is well mixed before adding the next egg. Beat in the vanilla until blended.
- Alternate folding the flour mixture and the milk into the butter mixture with a spatula, adding the flour in three additions and the milk in two, starting and ending with the flour, until just smooth. (The batter may look slightly curdled as you mix it, but this is not a problem.) Divide the batter evenly between the prepared pans.
- Bake until the cakes are golden and the centers spring back to the touch, 35 to 40 minutes. Let cool in the pans about 10 minutes, turn out onto cooling racks and let cool completely. Turn the cakes over, and poke the tops all over with the tines of a fork. Generously brush the tops with the liqueur, letting it soak in before brushing on more.
- For the frosting: While the cakes cool, bring a few inches of water to a simmer in a medium saucepan. Set a large heatproof bowl over it (do not let the bowl touch the water), add the egg whites and sugar and whisk until the mixture is warm and the sugar has dissolved, 3 to 4 minutes. Remove the bowl from the pan, and beat the mixture with an electric mixer on medium-high speed until stiff, glossy peaks form, 4 to 7 minutes. Beat in the butter a few pieces at a time, and continue beating until the frosting is smooth, 1 to 2 minutes. (Don't worry if the mixture becomes soupy or looks separated; keep beating and it will come together.) Stir the Kahlua and instant coffee together until dissolved, and beat into the frosting with the mixer running on low speed. Increase the speed to medium-high, and beat until fluffy, 1 to 2 minutes.
- To assemble: Place 1 cake layer right-side up on a cake plate or stand, and spread with 1 cup of the frosting. Top with the second cake layer. Frost the top and sides of the cake with the remaining frosting.
TIPSY CAKE
If you have a pound cake that is quickly going stale then have I got a recipe for you! Made with brandy and wine this is not your average poke-hole cake, this one is strictly for the big boys. From the Lubec Women's Club and oh what these women cook up when no body's watching!
Provided by Julie Bs Hive
Categories Dessert
Time 45m
Yield 8-9 serving(s)
Number Of Ingredients 5
Steps:
- Blend wine and brandy together. Make holes in the cake with a skewer and pour liquor over cake. Let is seep through cake. Stick the almonds all over the cake then cover with your favorite custard sauce.
- Let sit in a cool place about 30 minutes before serving.
Nutrition Facts : Calories 942.1, Fat 30.5, SaturatedFat 9.2, Cholesterol 318.9, Sodium 455.9, Carbohydrate 101.5, Fiber 3.2, Sugar 3.2, Protein 14.7
CHOCOLATE IRISH TIPSY CAKE
Not for the kiddies! This reminds me very much of the Bacardi rum cake that I make during the holidays.
Provided by JackieOhNo
Categories Dessert
Time 1h15m
Yield 1 10-inch tube cake
Number Of Ingredients 10
Steps:
- In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil. Add eggs and beat at medium speed with an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into greased and floured 10-inch Bundt or tube pan.
- Bake in a preheated 350-degree oven for about 45 minutes, or until a cake tester comes out clean. When cake is almost done, prepare syrup. Combine sugar, butter, water, and lemon juice in a small heavy saucepan. Bring to a boil slowly, stirring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup Irish whiskey.
- Turn cake out onto two large sheets of aluminum foil placed together to form the shape of a cross. Let cake cool for 10 minutes, top side up for tube cake and upside down for Bundt cake. Using a skewer, make holes all over top and sides of hot cake. Drizzle syrup very slowly over cake, being careful that too much does not run into any cracks on top of cake. Bring foil up around cake and wrap securely.
- Cake may be served when completely cool, or store in an airtight container overnight. Cake may be wrapped securely in foil and stored in the refrigerator for several weeks or in a freezer for up to six months. Serve with whipped cream.
Nutrition Facts : Calories 5311.6, Fat 261.7, SaturatedFat 68.9, Cholesterol 1059.5, Sodium 6418, Carbohydrate 615.3, Fiber 15.9, Sugar 414.8, Protein 65
MUDSLIDE CHEESECAKE
Change up cheesecakes with different liqueur flavorings. This "mudslide" version with coffee and Irish cream is my husband's favorite. -Sue Gronholz, Beaver Dam, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h30m
Yield 16 servings.
Number Of Ingredients 15
Steps:
- Preheat oven to 325°. Wrap a double thickness of heavy-duty foil (about 18 in. square) around a greased 9-in. springform pan. Mix cookie crumbs and sugar; stir in butter. Press onto bottom of prepared pan., To prepare filling, microwave chocolate chips on high until melted, about 1 minute. Beat cream cheese and sugar until smooth. Add flour; mix well. Add eggs and vanilla; beat on low just until blended. Measure out 2 cups batter, and stir in coffee liqueur; add melted chocolate chips and stir until blended. Pour over crust. Add Irish cream liqueur to remaining batter; spoon over chocolate layer. Place springform pan in a larger baking pan; add 1 in. hot water to larger pan., Bake until center is just set and top appears dull, 60-75 minutes. Remove springform pan from water bath. Cool cheesecake on a wire rack 10 minutes. Loosen sides from pan with a knife; remove foil. Cool 1 hour longer. Refrigerate overnight, covering when completely cooled., For ganache, microwave chocolate chips and whipping cream on high until chips melt; cool slightly. Remove rim from pan; spread ganache on chilled cheesecake.
Nutrition Facts : Calories 485 calories, Fat 31g fat (16g saturated fat), Cholesterol 118mg cholesterol, Sodium 280mg sodium, Carbohydrate 44g carbohydrate (37g sugars, Fiber 1g fiber), Protein 6g protein.
BOOZY IRISH WHISKEY CAKES
Our boozy Irish Whisky cake gets a little help from Betty Crocker™ Super Moist™ yellow cake mix and a lot of lovin' from some strong Irish whiskey for a cake that is downright intoxicating.
Provided by By Paula Jones
Categories Dessert
Time 1h45m
Yield 12
Number Of Ingredients 11
Steps:
- Heat oven to 350°F. Spray 12 mini fluted tube cake pans with cooking spray.
- In small microwavable bowl, stir coffee powder and 2 tablespoons whiskey with whisk until combined. Microwave on High about 10 seconds or just until warm; set aside.
- In large bowl, beat cake mix, 1/2 cup butter, the eggs, 2/3 cup water and 1/4 cup whiskey with electric mixer on low speed 30 seconds. Add coffee mixture. Beat on medium speed 2 minutes. Divide batter evenly among cake pans.
- Bake about 20 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 1 hour.
- In small heavy saucepan, mix sauce ingredients. Cook over low heat, stirring constantly, until sugar is dissolved and butter is melted.
- To serve, place cakes on dessert plates; drizzle with sauce.
Nutrition Facts : Calories 320, Carbohydrate 42 g, Cholesterol 75 mg, Fiber 1 g, Protein 3 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 320 mg, Sugar 28 g, TransFat 0 g
BOOZY IRISH WHISKEY CAKE
Caution: this Irish whiskey cake will get you tipsy. Adults only!
Provided by Deepseer
Categories Desserts Specialty Dessert Recipes Liqueur Dessert Recipes
Time 45m
Yield 12
Number Of Ingredients 11
Steps:
- Preheat the oven to 325 degrees F (165 degrees C). Grease 6 mini loaf pans with cooking spray.
- Combine cake mix, pudding mixes, and 1/2 cup walnuts in a large bowl.
- Whisk 1/2 cup Irish whiskey, milk, and oil together in a separate bowl. Whisk in eggs. Pour over cake mixture and stir until blended. Divide batter among the prepared loaf pans.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, about 20 minutes.
- Meanwhile, melt butter in a small saucepan over medium heat. Whisk in brown sugar. Add remaining walnuts, 1 tablespoon whiskey, and water. Cook over medium heat, whisking constantly, until smooth, 3 to 5 minutes. Remove from heat and whisk in remaining whiskey.
- Cool cakes for 5 minutes before inverting a wire rack set over a baking sheet. Use a toothpick to poke small holes across the tops. Pour whiskey topping over cakes and leave to soak in as they cool.
Nutrition Facts : Calories 614.5 calories, Carbohydrate 71.2 g, Cholesterol 84 mg, Fat 30.2 g, Fiber 1.2 g, Protein 5.9 g, SaturatedFat 8.3 g, Sodium 639.8 mg, Sugar 51.4 g
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