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Chocolate Pound Cake With Irish Whiskey-Cream Sauce

Chocolate Pound Cake With Irish Whiskey-Cream Sauce is built on Chocolate Cake, All Purpose Flour, Unsweetened Cocoa, Baking Powder, and Margarine Or Butter Softened. Serves 20. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• Chocolate Cake
• 3 cup
• 1 cup
• 1/2 tsp
• 1 1/2 cup
• 2 3/4 cup
• 2 tsp
• 5
• 1 1/2 cup
• 2 oz
• 1 cup
• 1/3 cup
• 1/4 cup
• 2 tbsp
• 1

Method (preview)

1. 1

   With rubber spatula. Beat 3 minutes, occasionally scraping bowl.

2. 2

   Beat in vanilla. Reduce speed to low; add eggs, 1 at a time, beating well after each addition.

3. 3

   With mixer at low speed, alternately add flour mixture and milk, beginning and ending with flour mixture, until batter is blended, occasionally scraping bowl.

4. 4

   Stir in grated chocolate.

5. 5

   Spoon batter into Bundt pan, spreading evenly.

6. 6

   Bake cake about 1 hour 15 minutes, until toothpick inserted in center of cake comes out clean.

7. 7

   Cool cake in pan on wire rack 10 minutes.

8. 8

   Invert cake onto wire rack to cool completely.

9. 9

   Meanwhile, prepare Irish Whiskey-Cream Sauce: In small bowl, with mixer at low speed, beat cream until frothy.

10. 10

    Add sugar; increase speed to medium, and beat until stiff peaks form.

11. 11

    With rubber spatula or wire whisk, fold in coffee and whiskey until blended; cover and refrigerate up to 4 hours.

12. 12

    To serve, sprinkle cake with confectionery' sugar; cut into wedges and pass cream sauce to spoon over each serving.

13. 13

    NOTES: Bake this dense, decadent chocolate cake in a Bundt pan and serve with a big dollop of flavored whipped cream.

14. 14

    Work Time: 30 minutes

15. 15

    Total Time: 1 hour 45 minutes plus cooling

16. 16

    Contributed to FareShare IRC Chat, 8 March 2000 by Art.