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Irish Cream Chiffon Cake




Source of Recipe


Softasilk(R) advertisement in McCall's Cooking School Magazine, Issue #11, 1985






List of Ingredients



• 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
  






Instructions



1. Heat oven to 350 degrees. Grease and flour two 8- or 9-inch round cake pans.
   
2. 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.
   
3. 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.
   
4. Add liqueur and egg yolks. Beat on high speed, scraping bowl occasionally, 1 minute.
   
5. Fold in egg white mixture and chocolate. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 30 minutes; cool.
   
6. Fill layers and spread top of cake with Irish Cream. Garnish with chocolate curls or grated chocolate, if desired. Refrigerate any remaining cake.
   
7. 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.