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Home Learning Kitchen Cakesandfrostings - Cake Irish Cream Chiffon Cake

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Post by :Frans Category :Learning Kitchen Author :Unknown Date :December 2011 Read :2742

Click below to download : Cakesandfrostings - Cake Irish Cream Chiffon Cake (Format : PDF)

Cakesandfrostings - Cake Irish Cream Chiffon Cake

2 eggs, separated
1 1/4 c. sugar
2 1/4 c. Softasilk(R) cake flour
3 tsp. baking powder
1 tsp. salt
2/3 c. milk
1/2 c. vegetable oil
1 1/2 tsp. vanilla
1/3 c. Irish cream liqueur
1 square (1 oz.) semisweet chocolate, grated or finely chopped
Irish Cream (recipe below)
Additional chocolate for garnish, if desired

For Irish Cream:
1 pkg. (3 1/2 oz.) instant vanilla pudding
1 1/2 c. chilled whipping cream
2 Tbsp. Irish cream liqueur

Heat oven to 350 degrees. Grease and flour two 8- or 9-inch round cake pans.

Beat egg whites in small bowl until foamy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy; reserve.

Mix flour, remaining sugar, baking powder and salt in large bowl. Beat in milk, oil and vanilla on low speed until moistened. Beat on high speed, scraping bowl constantly, 1 minute.

Add liqueur and egg yolks. Beat on high speed, scraping bowl occasionally, 1 minute.

Fold in egg white mixture and chocolate. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 30 minutes; cool.

Fill layers and spread top of cake with Irish Cream. Garnish with chocolate curls or grated chocolate, if desired. Refrigerate any remaining cake.

Irish Cream: Beat 1 pkg. (3 1/2 oz.) instant vanilla pudding and pie filling (dry) and chilled whipping cream in small bowl until thick and of desired spreading consistency (mixture thickens quickly). Stir in Irish cream liqueur.

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Cakesandfrostings - Cake Irish Cream Cake

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Cakesandfrostings - Cake Irish Cream Chiffon Cake

Cakesandfrostings - Cake Irish Whiskey

Cakesandfrostings - Cake Irish Cream Cake