Shelly's Recipe

CHOCOLATE BAILEYS POUND CAKE

Category: Cakes

1/2 cup unsalted butter
1 cup shortening
3 cups sugar
5 eggs
4 heaping tsp cocoa powder
1 tsp baking powder
3 cups sifted cake flour
1/2 tsp salt
1 cup milk
3 tbsp Baileys Irish Cream
1 tsp vanilla

Preheat oven to 325. Cream the butter, shortening, and sugar well. Beat in the eggs. Sift the dry ingredients together. Beat the flour mixture, 1 part at a time, into the butter mixture, alternating with the milk, until just blended. Add the vanilla and Irish Cream and mix. Pour into a greased 8-inch tube pan lined with waxed paper (I skipped that part). Bake for 1 1/2 hour. Top cake with caramel and some whipped cream (spiked with Baileys).


Baileys Caramel Topping
2 cups sugar
1/2 cup water
1 1/2 tbsp light corn syrup
1/2 cup heavy cream plus 1 tbsp
1/8 cup Baileys Irish Cream plus 1 tbsp
2 tbsp unsalted butter, at room temperature

To make the topping: Put the sugar, water and corn syrup in a medium heavy bottomed saucepan, stir just to combine the ingredients and then put the pan over medium-high heat. Heat, without stirring, until the caramel turns deep amber, 5-10 minutes.

Combine Baileys (1/8 cup) and Cream together. Take the pan off of the heat and, standing back from the saucepan; add the cream mixture and butter. When the spatters are less vehement, stir to calm down the caramel and dissolve any lumps. Add in the 1 tbsp Baileys and whisk until incorporated.