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    Irish Cream Chiffon Cake

    Source of Recipe


    Softasilk(R) advertisement in McCall's Cooking School Magazine, Issue #11, 1985


    List of Ingredients


    • 2 eggs, separated
    • 1 1/4 c. sugar
    • 2 1/4 c. Softasilk(R) cake flour
    • 3 tsp. baking powder
    • 1 tsp. salt
    • 2/3 c. milk
    • 1/2 c. vegetable oil
    • 1 1/2 tsp. vanilla
    • 1/3 c. Irish cream liqueur
    • 1 square (1 oz.) semisweet chocolate, grated or finely chopped
    • Irish Cream (recipe below)
    • Additional chocolate for garnish, if desired
    • FOR IRISH CREAM:
    • 1 pkg. (3 1/2 oz.) instant vanilla pudding
    • 1 1/2 c. chilled whipping cream
    • 2 Tbsp. Irish cream liqueur


    Instructions


    1. Heat oven to 350 degrees. Grease and flour two 8- or 9-inch round cake pans.

    2. Beat egg whites in small bowl until foamy. Gradually beat in 1/2 cup of the sugar. Continue beating until very stiff and glossy; reserve.

    3. Mix flour, remaining sugar, baking powder and salt in large bowl. Beat in milk, oil and vanilla on low speed until moistened. Beat on high speed, scraping bowl constantly, 1 minute.

    4. Add liqueur and egg yolks. Beat on high speed, scraping bowl occasionally, 1 minute.

    5. Fold in egg white mixture and chocolate. Pour into pans. Bake until wooden pick inserted in center comes out clean, about 30 minutes; cool.

    6. Fill layers and spread top of cake with Irish Cream. Garnish with chocolate curls or grated chocolate, if desired. Refrigerate any remaining cake.

    7. IRISH CREAM:Beat 1 pkg. (3 1/2 oz.) instant vanilla pudding and pie filling (dry) and chilled whipping cream in small bowl until thick and of desired spreading consistency (mixture thickens quickly). Stir in Irish cream liqueur.



 

 

 


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