Bailey's Fudge Cake

12
Servings
30m
Prep Time
55m
Cook Time
1h 25m
Ready In


""

Original recipe yields 12 servings
OK
  • FOR GLAZE

Nutritional

  • Serving Size: 1 (113 g)
  • Calories 383.7
  • Total Fat - 15.1 g
  • Saturated Fat - 7.6 g
  • Cholesterol - 91.5 mg
  • Sodium - 119.4 mg
  • Total Carbohydrate - 52 g
  • Dietary Fiber - 1.3 g
  • Sugars - 38.3 g
  • Protein - 5.4 g
  • Calcium - 31.9 mg
  • Iron - 1.2 mg
  • Vitamin C - 0.1 mg
  • Thiamin - 0.1 mg

Step 1

Preheat oven to 350ºF.

Step 2

Grease a 9" round cake pan.

Step 3

Cream butter and sugar, blend in eggs.

Step 4

Add chocolate syrup, Irish Cream, coffee crystals and flour, mixing until well blended

Step 5

Fold in chopped pecans.

Step 6

Pour into prepared pan.

Step 7

Bake for 55-60 minutes, until center is firm and a toothpick inserted in center comes out clean.

Step 8

Remove from pan onto wire rack to cool.

Step 9

Dip one end of pecan halves halfway into melted chocolate to coat, place on waxed paper and chill.

Step 10

To remaining melted chocolate add sour cream and Irish Cream.

Step 11

Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake.

Step 12

Decorate with dipped pecans.

Step 13

Cool to set topping.

Tips & Variations


No special items needed.

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