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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

Iowish Bomb Cake
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Mississippi River Distilling Company

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