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Chocolate Irish Cream Cake recipe

A sensational, ‘cake-mix-easy’ chocolatelayer cake filled with a luscious, fluffy Irish cream fillingand decorated with chocolate curls.

Recipe: Chocolate Irish CreamCake

Cake:1 (18.25-ounce) package chocolate cakemix
1 (4-ounce) package chocolate instant pudding mix
4 large eggs
1/2 cup Irish cream liqueur
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup slivered almonds (optional)

1 1/2 cups cold milk*
1/2 cup Irish cream liqueur
1 (4-ounce) package chocolate instant pudding mix
1 (5.2-ounce) package whipped topping mix – (contains 4 envelopes)Chocolate curls (optional)

  • Preheat oven to 350°F (175°C).Grease and flour two 9-inch round cake pans. Set aside.
  • Combine all cake ingredients togetherin a large bowl. Blend well, then beat at medium mixer speedfor 2 minutes. Pour into prepared pans.
  • Bake for 20 to 25 minutes. Do not overbake. Cool in pans 10 minutes on wire rack. Remove from pansand finish cooling on racks.
  • For filling, combine milk, liqueur, puddingmix and topping mix (use all 4 envelopes) in a deep narrow bottombowl. Blend well at high speed for 4 minutes, until lightly andfluffy.
  • Split layers in half. Spread one cup fillingbetween each layer and on the top layer. Garnish with chocolatecurls, if desired.

    Makes 12 servings.

    *For more of the Irish cream liqueur flavorin the filling, decrease the amount of cold milk to 1 cup andincrease the amount of Irish cream liqueur to 1 cup. – A bigthank you goes out to Janelle and her guests for this yummy suggestion.

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