A can of cream of mushroom soup can be a real dinner saver. It works great in casseroles and can turn into a sauce or gravy in a pinch.
Bailey's Fudge Cake
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- #10019
serves/makes:
ready in:
2-5 hrs
2-5 hrs
ingredients
1/2 cup butter, softened
1 cup brown sugar
4 large eggs
1 cup chocolate syrup
2/3 cup Bailey's Irish creme
1 tablespoon instant coffee granules (optional)
1 cup flour
1/2 cup chopped pecans
pecan halves
Glaze
3/4 cup semisweet chocolate morsels, melted
1/4 cup sour cream, at room temperature
1 tablespoon Bailey's Irish Creme
directions
Preheat oven to 350 degrees F. Grease a 9" round cake pan.
Cream butter and sugar, blend in eggs. Add chocolate syrup, Baileys, coffee crystals and flour, mixing until well blended. Fold in chopped pecans. Pour into prepared pan. Bake for 55-60 minutes, until center is firm and a toothpick inserted in center comes out clean.
Remove from pan onto wire rack to cool. Dip one end of pecan halves halfway into melted chocolate to coat, place on waxed paper and chill.
To remaining melted chocolate add sour cream and Baileys. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake. Decorate with dipped pecans. Chill to set topping.
added by
jenifersrecipes
nutrition data
449 calories, 23 grams fat, 55 grams carbohydrates, 6 grams protein per serving.
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