Source:

Diane

Serves/Makes:9

Ingredients

• 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

Preparation

• 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.

Comments

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.)