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Ingredients
| salted butter: 1/2 cup (softened) |
| light brown sugar (packed): 1 cup |
| eggs: 4 (large) |
| chocolate syrup: 1 cup |
| Baileys: 2/3 cup |
| instant coffee: 1 tsp |
| all-purpose flour (unsifted): 1 cup |
| pecans: 1/2 cup (chopped) |
| pecans (halves) |
| semisweet chocolate chips (chips): 3/4 cup (melted) |
| sour cream: 1/4 cup (room temp) |
| Baileys: 1 Tbl |
Bailey's Fudge Cake
Credit: Food.com
User rating:
-
Prep Time
30 min -
Cook Time
55 min -
Servings
12 serving(s)
Tags
- Preheat oven to 350ºF.
- Grease a 9" round cake pan.
- Cream butter and sugar, blend in eggs.
- Add chocolate syrup, Irish Cream, coffee crystals and flour, mixing until well blended.
- Fold in chopped pecans.
- Pour into prepared pan.
- Bake for 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 to coat, place on waxed paper and chill.
- To remaining melted chocolate add sour cream and Irish Cream.
- Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake.
- Decorate with dipped pecans.
- Cool to set topping.