Ingredients: |
Ingredients: Nonstick cooking spray
Flour
Topping:
¼ cup (1/2 stick) butter, softened
2 tablespoons granulated sugar
2/3 cups chopped pecans
2 tablespoons chopped semisweet chocolate pieces (such as Ghirardelli’s)
Cake:
2¼ cups all-purpose flour
2 teaspoons baking soda
1 teaspoon salt
1 cup (2 sticks) butter, softened
½ cup granulated sugar
½ cup packed brown sugar
2 teaspoons vanilla
4 eggs
¾ cup buttermilk
1/3 cup Irish cream liqueur (such as Bailey’s)
1¾ to 2 cups semisweet chocolate pieces (such as Ghirardelli’s)
Icing:
1 cup semisweet chocolate pieces
1 cup white baking pieces
4 teaspoons shortening
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Directions: |
Directions:Preheat the oven to 350°F. Coat a 12-cup fluted tube pan with nonstick spray; coat with flour.
For the topping, in a small bowl combine the ¼ cup butter and 2 tablespoons sugar until creamy. Stir in the nuts and 2 tablespoons chopped chocolate pieces. Press mixture into the bottom of the prepared pan. Place pan in refrigerator while you make the cake batter.
For the cake, stir together the flour, baking soda, and salt. In a large mixing bowl beat the 1 cup butter with an electric mixer until creamy. Add the ½ cup granulated sugar, the brown sugar, and vanilla; beat for 1 minute. Add the eggs, one at a time, beating for 30 seconds after each addition. Combine the buttermilk and Irish cream. With the mixer on low speed, add the flour and buttermilk mixtures alternately to the batter, mixing well after each addition. Stir in the 1¾ to 2 cups chocolate pieces. Pour the batter into the prepared pan.
Bake about 50 minutes or until a wooden toothpick inserted into the cake comes out clean. Immediately invert the cake onto a cooling rack and let cool completely. Drizzle with icing.
For the icing, melt chocolate chips and 2 teaspoons shortening in a small saucepan over low heat. In another small saucepan melt white baking chips and 2 teaspoons shortening. Place each mixture in its own resealable plastic bag. Snip one corner of each bag and drizzle cake with icings so you have a nice mix of white chocolate and chocolate drizzles over the cake. |
This recipe for Irish Cream Chocolate Chip Cookie Bundt Cake is from