MILLION DOLLAR IRISH CREAM POUND CAKE

Name: MILLION DOLLAR IRISH CREAM POUND CAKE
Prep time: 45 min
Cook time: 1 h 30 min
Total time: 2 h 15 min
Yield: 18 or more depending on portion size
Cuisine: Irish
Ingredients: 1 lb butter, softened-4 sticks; 1 1/2 c sour cream-room temperature; 4 c all-purpose flour - i used white lily; 1 1/2 c cornstarch; 2 Tbsp imported espresso coffee granules (dry); 3 c sugar; 8 large eggs, room temperature; 1 Tbsp baking powder; 1 tsp baking soda; 1 Tbsp vanilla bean paste or vanilla extract; 2 tsp amaretto extract or almond extract; 3/4 c irish cream liqueur; MAKING THE CHOCOLATE BATTER; 1/3 c very hot water or boiling water; 2 tsp imported espresso coffee granules (dry); 2 Tbsp cocoa powder-heaping; 1/3 c heavy cream +2 tablespoons; 1/3 c milk chocolate chips ( i used ghirardelli's); IRISH CREAM GLAZE; 2 tsp imported espresso coffee granules; 1/3 c boiling water; 1/4-1/3 c irish cream liqueur; 1 1/2 c sifted powdered sugar, or as desired

By Rose Mary Mogan
@cookinginillinois

St Patrick's Day is one holiday that my husband cherishes the most. In celebration of that I wanted to create a magnificent dessert that he was sure to love using the ingredients that he loves, like the espresso coffee, Irish cream Liqueur, and chocolate, and I had to keep the sugar level to a minimum.

This recipe makes a huge cake, it uses a pound of butter, sour cream, & is very moist and has lots of flavor. This in my opinion is a Million Dollar Pound cake created for my million dollar man for his special day. HE LOVED THIS AMAZINGLY TASTY CAKE. You will too, it is worth your efforts.

Rating:

★★★★★ 1 vote5

Comments:

23 Comments

Serves:

18 or more depending on portion size

Prep:

45 Min

Cook:

1 Hr 30 Min

Method:

Bake

Ingredients

1 lb

butter, softened-4 sticks
1 1/2 c

sour cream-room temperature
4 c

all-purpose flour - i used white lily
1 1/2 c

cornstarch
2 Tbsp

imported espresso coffee granules (dry)
3 c

sugar
8 large

eggs, room temperature
1 Tbsp

baking powder
1 tsp

baking soda
1 Tbsp

vanilla bean paste or vanilla extract
2 tsp

amaretto extract or almond extract
3/4 c

irish cream liqueur
MAKING THE CHOCOLATE BATTER
1/3 c

very hot water or boiling water
2 tsp

imported espresso coffee granules (dry)
2 Tbsp

cocoa powder-heaping
1/3 c

heavy cream +2 tablespoons
1/3 c

milk chocolate chips ( i used ghirardelli's)
IRISH CREAM GLAZE
2 tsp

imported espresso coffee granules
1/3 c

boiling water
1/4-1/3 c

irish cream liqueur
1 1/2 c

sifted powdered sugar, or as desired
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How to Make MILLION DOLLAR IRISH CREAM POUND CAKE

Step-by-Step

Preheat oven to 300 degrees F. Cream butter with sour cream until nice and creamy. At least 5 minutes until mixture is very creamy & blended together. Recipe can make 2 cakes USING A 12 & 6 CUP CAPACITY BUNDT PAN.
Then gradually add in the sugar, in 1/3 increments, beating well after each addition.
Break eggs into a medium size bowl, check for egg shells & remove if needed. Add eggs to butter mixture one at a time, beating well after each has been added.
Sift flour, cornstarch, baking powder and baking soda into a separate medium size bowl. Then set aside till needed.
Heat the 1/3 cup water with espresso coffee, and stir till blended together.ALLOW TO COOL. Then add in the vanilla Bean Paste and amaretto, and Irish Cream Liqueur, stir to blend together. Mixture may become slightly thickened.
Now alternate the flour with the liquid mixture, in 3 intervals, ending with the dry flour ingredients, stirring well after each addition. Batter will become a soft tan color.
NOW REMOVE AT LEAST 4 CUPS OF CAKE BATTER TO A SEPARATE MEDIUM SIZE BOWL. Combine the chips with the heavy cream and heat in microwave for one minute, then remove and stir until chips melts. Repeat if needed for another 1/2 minute. I only needed 1 minute.
Add the chocolate mixture to the medium bowl with the 4 cups of cake batter, & add the heaping tablespoons of cocoa powder, & stir until completely blended together and batter looks like this. Prep cake Pan by using Baker's Joy cooking Spray or butter and add a dusting of flour.
Pour about 1/3 of original cake batter into prepared cake pan. Then top with about 1/2 of the chocolate batter,leaving enough room to add additional light colored batter on top. Then smooth top with spatula, and BE SURE TO LEAVE AT LEAST 2 INCHES FROM TOP OF PAN TO ALLOW CAKE TO RISE. Repeat with remaining cake batter using a smaller pan. I used both a 12 cup capacity Bundt Pan and a 6 cup capacity bundt pan.
Place cake in preheated 300 degree F. oven and bake for approximately 1 hour and 30 minutes, or until toothpick inserted in center of cake comes out clean.
NOTE :THE BEFORE & AFTER BAKING OF THE CAKE, AND HOW HIGH IT ROSE ABOVE THE TOP OF THE PAN. That is why you should leave at least 2 inches of space to allow cake to rise. Remove & allow cake to cool in pan about 10 minutes then invert onto a platter or wire rack.
Now dust with powdered sugar, or make glaze by combining glaze ingredients into a small bowl, and drizzling over cake. Can also add a drizzle of chocolate if desired. I garnished top with a few pecan halves.
Slice and enjoy. This cake has lots of flavor and your guests will love it.
This is the 12-15 cup NORDIC WARE ANNIVERSARY PAN that I used, for the larger cake. I also used a smaller 6 cup pan shaped identical to the larger one. You can use an 18 cup capacity Nordic Ware pan to make one HUGE CAKE, OR MAKE 2 SMALLER ONES AND SHARE WITH A FRIEND OR NEIGHBOR, OR FREEZE ONE FOR LATER.