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Want a slice of my birthday cake?

February is my birthday month and it’s NO secret that it’s the last time I’ll see a “5” as the first number, so I’m celebrating like there’s NO tomorrow. I’m going a little NON-TRADITIONAL and instead of that old yellow layer cake with chocolate frosting that I always seem to get, I’m going to be enjoying a slice of Irish Cream Cake!

NO – there’s NO DIETING on my birthday. So, please join me in celebrating!

The Irish cream liqueur in this cake makes the recipe extra-special. Butterscotch filling and a cream cheese frosting make it divine.

Irish Cream Cake

Ingredients

  • 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 (see below)
  • Cream Cheese Frosting (see below)
  • 3/4 cup chopped pecans, toasted
  • 14 pecan halves, toasted

Preparation

1. Preheat oven to 350°.

2. 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.

3. 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.

4. Beat egg whites until stiff peaks form; fold into batter.

5. Pour batter into 3 greased and floured 9-inch round cakepans.

6. Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean.

7. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks.

8. Brush cake layers evenly with liqueur.

9. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake.

10. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.

Butterscotch Filling

 

Ingredients

  • 1/2 cup firmly packed DOMINO Brown Sugar 2 tablespoons butter
  • 1 cup milk, divided
  • 3 tablespoons all-purpose flour 1/2 teaspoon salt
  • 2 large eggs, lightly beaten
  • 1/4 cup chopped pecans, toasted 1/2 teaspoon vanilla extract

Preparation

1. Stir together brown sugar and butter in a heavy saucepan over low heat, stirring constantly, until sugar melts and mixture is blended. Stir in 1/2 cup milk until blended.

2. Whisk together remaining milk, flour, and salt; stir into brown sugar mixture, and cook, whisking constantly, over medium heat 5 minutes or until thickened.

3. Gradually add eggs, and cook, whisking constantly, 2 minutes.

4. Remove from heat, and let cool.

5. Stir in pecans and vanilla.

Cream Cheese Frosting

Ingredients

  • 1 (8-ounce) package PHILADELPHIA Cream Cheese, softened
  • 1/2 cup butter, softened
  • 1 tablespoon vanilla extract 1 (16-ounce) package DOMINO 10-X Confectioners Sugar, unsifted

Preparation

1. Beat first 3 ingredients with an electric mixer until creamy.

2. Add confectioners sugar, beating at low speed until blended.

3. Beat at high speed until smooth.

Grab a glass of champagne and enjoy!

Recipe courtesy of Southern Living Magazine, as a member of the Southern Living The Porch.

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