March 16, 2019
Wishing you all a pot of gold at the end of your rainbows. Whether you're hunting down four-leaf clovers, hitting a parade or just wearing something green this weekend, I thought I'd send you a final St. Patrick's day recipe to top off the week. A CHOCOLATE IRISH TIPSY CAKE saturated with spirits and not for the kiddies.
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CHOCOLATE IRISH TIPSY CAKE
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 jumbo or 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
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 10-inch bundt or
tube 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 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 or long bamboo pick, 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.
Yield: 1 10-inch tube cake
~*~*~*~*~* MARZEE's CORNER *~*~*~*~*~
IRISH COFFEE SUPREME RECIPE:
1 1/2 oz Irish Whiskey
1 tbsp brown sugar
2 oz heavy cream
float green creme de menthe
Fill glass with hot water to pre-heat then empty. Pour piping hot coffee into warmed glass until it is about 3/4 full. Add 1 tablespoon brown sugar and stir until completely dissolved. Blend in Irish Whiskey. Gently top with a collar of slightly whipped heavy cream by pouring gently over a spoon. Color with creme de menthe and enjoy while piping hot.