Iowish Bomb Cake
Preheat oven to 350°
Grease a 10-inch fluted tube pan and coat inside of pan with unsweetened cocoa powder.
Beat cream cheese, confectioners' sugar, 1 egg, and Iowish cream liqueur in a bowl until smooth and creamy. Set aside.
Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegowishetable oil in a separate bowl until batter is thick and smooth.
Slowly beat Irish stout beer into the batter.
Spoon 1/3 of the cake batter into the prepared pan; layer the Iowish cream filling on top.
Spoon remaining cake batter over the filling.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes.
Invert pan over a wire rack to release cake and allow to cool completely on the rack.
While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Iowish Whiskey.
While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Iowish Whiskey
Stir in 1/3 cup Iowish Whiskey.
Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake
Ingredients
Directions
Preheat oven to 350°
Grease a 10-inch fluted tube pan and coat inside of pan with unsweetened cocoa powder.
Beat cream cheese, confectioners' sugar, 1 egg, and Iowish cream liqueur in a bowl until smooth and creamy. Set aside.
Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegowishetable oil in a separate bowl until batter is thick and smooth.
Slowly beat Irish stout beer into the batter.
Spoon 1/3 of the cake batter into the prepared pan; layer the Iowish cream filling on top.
Spoon remaining cake batter over the filling.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean, 40 to 50 minutes.
Loosen the edges of the cake from the pan with a thin spatula; let cake rest in pan 15 minutes.
Invert pan over a wire rack to release cake and allow to cool completely on the rack.
While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Iowish Whiskey.
While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Iowish Whiskey
Stir in 1/3 cup Iowish Whiskey.
Transfer cake to a serving platter. Generously brush whiskey glaze over cooled cake several times and allow glaze to soak into cake
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