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Baileys Fudge Cake


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Ingredients:

NORMA WRENN
  • 1/2 c Butter; softened
  • 1 c Brown sugar
  • 4 lg Eggs
  • 1 c Chocolate syrup
  • 3/4 c Baileys
  • 1 ts Instant coffee crystals; opt
  • 1 c Flour
  • 1/2 c Pecans; chopped
  • 16 Pecan halves
GLAZE
  • 3/4 c Semi-sweet chocolate morsels; melted
  • 1/4 c Sour cream; room temperature
  • 1 tb Baileys

Directions:

Preheat oven to 350~. Grease a 9" round cake pan. With mixer, cream butter and sugar, blend in eggs. Add chocolate syrup, Baileys, coffee crystals and flour, mixing until well blended. Fold in chopped pecans. Pour into prepared pan. Bake 55-60 minutes, until center is firm and a toothpick inserted in center comes out clean. Remove from pan onto wire rack to cool. Dip one end of pecan halves halfway into melted chocolate morsels to coat, place on waxed paper; chill to set chocolate.
 
To remaining melted chocolate add sour cream, 1 tablespoon at a time, and Baileys. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake. Posted to MC-Recipe Digest by "M. Hicks" <nitro_ii@email.msn.com> on Feb 12, 1998