Drop Cake from Dublin

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

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

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

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

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

Cook’s Note:

If you don’t have a Bundt(R) pan, use a tube pan, or you could even use a 9×13 pan and just swirl the cream cheese mixture in and glaze the top. I have also made cupcakes out of this in the same manner.

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