Irish Tipsy Cake
Source of Recipe
From my friend Kelly in Redding
Recipe Introduction
A nice moist cake.
List of Ingredients
1 package chocolate cake mix
1 (3-4-ounce) package instant chocolate pudding mix
3/4 cup Irish whiskey or bourbon, divided
1/2 cup cooking oil
4 extra large eggs, at room temperature
3/4 cup sugar
1/4 cup butter or margarine
1/4 cup water
1 teaspoon lemon juice
whipped cream for garnish
Recipe
In a large bowl, combine cake mix, pudding mix, 1/2 cup Irish whiskey, and oil, add eggs and beat at medium speed of an electric mixer for 4 minutes, scraping down sides of bowl as necessary. Spoon into a greased and floured 9 x 5-inch pan. Bake in a preheated moderate oven (350 degrees) for 45 minutes, or until a cake tester inserted into the cake 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 or bourbon. Turn cake out onto a large sheet of aluminum foil. Let cake cool for 10 minutes. Using a skewer or long bamboo pick, make holes all over top and sides of hot cake. Drizzle syrup very slowly over 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.
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