Skip to main content

Iowish Bomb Cake

Prep Time30 minsCook Time1 hr 15 minsCategory
Spirit
 Iowish cream liqueur
 Iowish Whiskey
Ingredients
 1 tbsp unsweetened cocoa powder
 1 (8 ounce) package cream cheese, softened
 ¼ cup confectioners' sugar
 1 egg
 6 tbsp Iowish cream liqueur
 1 (18.25 ounce) package chocolate cake mix without pudding
 1 (3.9 ounce) package instant chocolate pudding mix
 3 eggs
 ½ cup vegetable oil
 1 (12 fluid ounce) can or bottle Irish stout beer
 2 tbsp butter
 1 cup white sugar
 ½ cup Iowish Whiskey
Directions
1

Preheat oven to 350°

2

Grease a 10-inch fluted tube pan and coat inside of pan with unsweetened cocoa powder.

3

Beat cream cheese, confectioners' sugar, 1 egg, and Iowish cream liqueur in a bowl until smooth and creamy. Set aside.

4

Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegowishetable oil in a separate bowl until batter is thick and smooth.

5

Slowly beat Irish stout beer into the batter.

6

Spoon 1/3 of the cake batter into the prepared pan; layer the Iowish cream filling on top.

7

Spoon remaining cake batter over the filling.

8

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.

9

Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes.

10

Invert pan over a wire rack to release cake and allow to cool completely on the rack.

11

While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Iowish Whiskey.

12

While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Iowish Whiskey

13

Stir in 1/3 cup Iowish Whiskey.

14

Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake

Ingredients

Spirit
 Iowish cream liqueur
 Iowish Whiskey
Ingredients
 1 tbsp unsweetened cocoa powder
 1 (8 ounce) package cream cheese, softened
 ¼ cup confectioners' sugar
 1 egg
 6 tbsp Iowish cream liqueur
 1 (18.25 ounce) package chocolate cake mix without pudding
 1 (3.9 ounce) package instant chocolate pudding mix
 3 eggs
 ½ cup vegetable oil
 1 (12 fluid ounce) can or bottle Irish stout beer
 2 tbsp butter
 1 cup white sugar
 ½ cup Iowish Whiskey

Directions

Directions
1

Preheat oven to 350°

2

Grease a 10-inch fluted tube pan and coat inside of pan with unsweetened cocoa powder.

3

Beat cream cheese, confectioners' sugar, 1 egg, and Iowish cream liqueur in a bowl until smooth and creamy. Set aside.

4

Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegowishetable oil in a separate bowl until batter is thick and smooth.

5

Slowly beat Irish stout beer into the batter.

6

Spoon 1/3 of the cake batter into the prepared pan; layer the Iowish cream filling on top.

7

Spoon remaining cake batter over the filling.

8

Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.

9

Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes.

10

Invert pan over a wire rack to release cake and allow to cool completely on the rack.

11

While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Iowish Whiskey.

12

While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Iowish Whiskey

13

Stir in 1/3 cup Iowish Whiskey.

14

Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake

Notes

Iowish Bomb Cake
This website uses cookies for analytics, personalization and advertising. To learn more, please read our privacy policy. By continuing to browse, you agree to our use of cookies.
Mississippi River Distilling Company

Are you 21 or older?

Yes No