Dublin Drop Cake
Recipe information
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Cooking:
20 min.
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Servings per container:
16
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Source:

Ingredients for - Dublin Drop Cake

1. Unsweetened cocoa powder - 1 tablespoon
2. Cream cheese, softened - 2 (8 ounce) packages
3. Confectioners' sugar - ¼ cup
4. Egg - 1
5. Irish cream liqueur - 6 tablespoons
6. Chocolate cake mix without pudding - 1 (18.25 ounce) package
7. Instant chocolate pudding mix - 1 (3.9 ounce) package
8. Eggs - 3
9. Vegetable oil - ½ cup
10. Irish stout beer (such as Guinness®) - 1 (12 fluid ounce) can or bottle
11. Butter - 2 tablespoons
12. White sugar - 1 cup
13. Irish whiskey - ½ cup

How to cook deliciously - Dublin Drop Cake

1. Stage

Preheat oven to 350 degrees F (175 degrees C).

2. Stage

Grease a 10-inch fluted tube pan (such as a Bundt®) and coat inside of pan with unsweetened cocoa powder.

3. Stage

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

4. Stage

Beat chocolate cake mix, chocolate pudding mix, 3 eggs, and vegetable oil in a separate bowl until batter is thick and smooth. Slowly beat Irish stout beer into the batter.

5. Stage

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

6. Stage

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

7. Stage

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.

8. Stage

While cake is cooling, melt butter in a saucepan over medium heat and stir in white sugar and Irish whiskey. Bring to a boil, stirring to dissolve sugar, reduce heat to low, and simmer until thickened, about 10 minutes.

9. Stage

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