Try this Chocolate irish tipsy cake recipe, or contribute your own.Suggest a better description
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 mixture 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 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, sitrring until sugar is dissolved. Remove from heat and stir in remaining 1/4 cup irish whiskeyor 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.
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|Serving Size: 1 Serving (841g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 2221 (56%)|
|Amt Per Serving||% DV|
|Total Fat 246.8g||329 %|
|Saturated Fat 66g||330 %|
|Monounsaturated Fat 119.3g|
|Polyunsanturated Fat 53.6g|
|Cholesterol 263mg||81 %|
|Sodium 78.2mg||3 %|
|Potassium 153.4mg||4 %|
|Total Carbohydrate 454.8g||134 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 454.8g|
|Protein 3.5g||5 %|
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Calories per serving: 3952
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