Irish Cream Celebration Cake
|box devil’s food cake||mix1|
|box||(4-serving size) chocolate instant||puddingand|
|3||cup vegetable oil1|
|4||cup Irish cream||liqueur1|
|oz bittersweet||baking chocolate, chopped1/|
|2||cup whipping cream/|
|4||cup light corn syrup2|
|3||cup sliced almonds,||toastedHeat|
oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
In large bowl, beat all cake ingredients with electric mixer on mediumspeed 5 minutes, scraping bowl occasionally, until well blended. Pour batterinto pans. Bake 35 to 45 minutes or until toothpick inserted in center comesout clean. Cool 10 minutes; remove cakes from pans to cooling racks. Coolcompletely.
In large bowl, beat butter and cream cheese with electric mixer on mediumspeed until light and fluffy. Reduce speed to low. Add powdered sugar, 1cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoonvanilla; beat until frosting is smooth and spreadable.
Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frostingto seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.
Place chopped chocolate in small bowl. In small saucepan, heat whippingcream over medium heat until bubbles form around edge. Pour warm creamover chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10minutes or until thickened.
Pour glaze on top of cake, letting some glaze drip down side. Sprinklealmonds around edge of cake. Store in refrigerator.