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Irish Coffee Dessert Cake
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  • 1/2 cup (125 ml) butter
  • 1-1/2 cups (350 ml) sugar
  • 1 tsp (5 ml). vanilla
  • 2-1/4 cups (525 ml) cake flour
  • 2-1/2 tsp (12.5 ml). baking powder
  • 1/4 tsp (1 ml). salt
  • 1 Tbsp (15 ml). instant coffee
  • 1 cup (225 ml) milk
  • 4 large eggs, separated
  • Irish Cream Frosting:
  • 1-1/4 cups (300 ml) whipping cream
  • 1/3 cup (80 ml) powdered sugar
  • 1 tsp (5 ml). vanilla
  • 2 Tbsp (30 ml). Irish whiskey
  • Shaved chocolate
  • Cream butter and 1-1/4 cups (300 ml) sugar together until light and fluffy.
  • Add the vanilla during the creaming.
  • Combine the flour, baking powder, coffee and salt.
  • Add to the butter mixture alternately with the milk.
  • Beat the egg whites until soft peaks form.
  • Fold in remaining 1/4 cup (60 ml) sugar.
  • Beat to a meringue consistency.
  • Fold into cake batter.
  • Pour into two 9-inch cake pans, lightly greased on bottoms only.
  • Bake in a 350 degree (175 C.) oven for 25 minutes.
  • Cool 10 minutes on a wire rack; loosen edges around cakes and remove from pans.
  • Cool completely.
  • Whip cream.
  • Add powdered sugar.
  • Fold in vanilla and whiskey.
  • Fill and frost cake.
  • Decorate with shaved chocolate.
I never used this filling , but I thought it would do well with any White Cake like the one above. This is a very old recipe. Tipsy Cake Filling: Beat well 8 egg yolks, 1/2 cup butter and 1 cup sugar in medium saucepan. Cook until thick, stirring constantly. While hot, add 1 cup raisins, 2 cups nut meats, 1 teaspoon vanilla and 4 tablespoons of whiskey. Chopped cherries and crystallized pineapple may be added. Put between cake layers. (Best made day previously and allowed to ripen.)

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