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Add a photoI don't actually drink alcohol of any kind - I do however, on occasion enjoy cooking and baking with it. One of my favorites is Baily's Irish Cream - it adds a delicious richness to baked goods that leaves the taste buds humming. I don't even drink hot cocoa without a little Irish Cream flavoring. I hope you enjoy this variation on a basic chocolate cake - the pecans were added because I was in the mood for a bit of crunch with my cake.
Ингредиенты
- 2 cups granulated sugar
- 1 3/4 cups flour
- 3/4 cups dark cocoa
- 1 1/2 tsp baking powder
- 1 1/2 tsp baking soda
- 1 tsp sea salt
- 2 large eggs
- 1 cup skim milk
- 1/2 cup vegetable oil
- 3/4 cup boiling water
- 1 tsp vanilla extract
- 1 tsp chocolate liqueur (pure flavor or extract will work)
- 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
- 2 cups coarsely chopped pecans
- Frosting:
- 7 oz 1/3 less fat cream cheese, softened
- 3/4 cup unsalted butter, melted
- 2 tsp Baily's Irish Cream (Irish cream flavoring can be substituted)
- 1 tsp chocolate liqueur (pure flavor or extract can be substituted)
- 1/2 tsp pure vanilla extract
- 3 1/2 cups powdered sugar.
Инструкции
- Preheat oven to 350 F.
- Prepare pans: 1 large bundt pan (a small one will result in overflow) or 1 9x13 metal pan or 2-10" rounds. Spray with non-fat baking spray.
- Stir together the first six ingredients; beat in eggs.
- Add remaining ingredients, EXCEPT boiling water and pecans.
- Beat on medium speed for 1 minute and high speed for 1 minute.
- Mix in the boiling water - beat on low just until combined.
- Stir in by hand, 1 1/2 cups chopped pecans.
- Bake for 35-45 minutes depending upon oven.
- Cool on rack for at least 15 minutes; remove from pan(s) and continue to cool.
- Frost (recipe below) and sprinkle with remaining 1/2 cup chopped pecans.
- For the Frosting:
- Blend cream cheese and butter together until smooth; add the next three ingredients and blend well.
- Slowly add the powdered sugar, using a mixer as you add, until frosting is smooth. If you prefer a more 'whipped' consistency, then continue to beat on high speed until you reach your desired consistency.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 102g | |
| Recipe makes 20 servings | |
| Calories 372 | |
| Calories from Fat 152 | 41% |
| Total Fat 17.44g | 22% |
| Saturated Fat 5.32g | 21% |
| Trans Fat 0.14g | |
| Cholesterol 39mg | 13% |
| Sodium 319mg | 13% |
| Potassium 64mg | 2% |
| Total Carbs 52.55g | 14% |
| Dietary Fiber 1.4g | 5% |
| Sugars 41.51g | 28% |
| Protein 3.36g | 5% |
