Irish Cream Cake
Irish Cream Cake might be just the European recipe you are searching for. This recipe makes 12 servings with 476 calories, 6g of protein, and 26g of fat each. This recipe covers 8% of your daily requirements of vitamins and minerals. It works well as a very affordable dessert for st. patrick day. From preparation to the plate, this recipe takes about 45 minutes. If you have baking soda, vanillan extract, domino granulated sugar, and a few other ingredients on hand, you can make it.
Instructions
Beat butter and shortening at medium speed with an electric mixer until fluffy; gradually add granulated sugar, beating well.
Add egg yolks, 1 at a time, beating until blended after each addition.
Add vanilla extract, beating until blended.
Combine flour and soda; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed until blended after each addition.
Beat egg whites until stiff peaks form; fold into batter.
Pour batter into 3 greased and floured 9-inch round cakepans.
Bake at 350 for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.
Brush cake layers evenly with liqueur.
Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.