Irish Cream Cake

Name: 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; 3/4 cup chopped pecans, toasted; 14 pecan halves, toasted

11 ingredients

4 steps

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
3/4 cup chopped pecans, toasted
14 pecan halves, toasted

Directions

1

Preheat oven to 350°. 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.
2

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.
3

Beat egg whites until stiff peaks form; fold into batter. Pour batter into 3 greased and floured 9-inch round cakepans.
4

Bake at 350° for 25 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes; remove from pans, and cool completely on wire racks. Brush cake layers evenly with liqueur. Spread half of Butterscotch Filling between each cake layer; spread Cream Cheese Frosting on top and sides of cake. Gently press chopped pecans onto sides of cake; arrange pecan halves on top.