Maybe because I am not a fan of white cake that this recipe did not rate with me. As always the Cream Cheese icing is tops. The toasted pecans are a must. The Butterscotch Filling is good. I would double the recipe and use only whole milk; low fat just does not give it what it needs. Maybe even half and half? I did not put that much Irish Cream on my cakes, possible needs a lot more. The cake recipe is a good white cake recipe, hard to go wrong with it. Will probably give it a pass on my next special occasion.
Irish Cream Cake
- 1/2 cup butter, softened
- 1/2 cup shortening
- 2 cups DOMINO Granulated Sugar
- 5 large eggs, separated
- 1 tablespoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 cup buttermilk
- 1/2 cup Irish cream liqueur
- Butterscotch Filling
- Cream Cheese Frosting
- 3/4 cup chopped pecans, toasted
- 14 pecan halves, toasted
- Preheat oven to 350°. 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.
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