Irish Cream Earthquake Cake Recipe

Irish Cream Earthquake Cake Recipe
Have you ever made an earthquake cake? Earthquake cakes generally start with a cake mix and include a gooey filling that is dropped over the top, swirled in a bit, then baked. The result is quite unpredictable (like a real earthquake), but looks like an earthquake hit it with high parts and low parts – gooey parts, and cakey parts; you probably get the picture. While most are not beautiful, they are delicious.
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Not wanting to turn my family’s teeth green with a green-colored St. Patrick’s dessert, I recently tried the following Irish Cream Earthquake Cake and plan to make it again to serve on St. Patrick’s Day. Irish Cream is hands-down the most popular Irish liqueur (not a scientific fact); everyone seems to love the flavor, and it is authentically Irish. The flavorful liqueur is in both the chocolate cake batter and also the filling, so there is enough to keep Irish Cream lovers happy. The actual alcohol cooks out in the heated oven, so there should be no worries about children and non-drinkers enjoying this moist and gooey cake.

16 Servings

Cake:
15 1/4 ounces devil's food cake mix
3 3/8 ounces vanilla instant pudding mix
4 eggs
3/4 cup sour cream
3/4 cup vegetable oil
1/2 cup Irish Cream Liqueur
2 teaspoons vanilla

Filling:
1 8 oz. package cream cheese, softened
2 1/2 cups powdered sugar
3 tablespoons Irish Cream Liqueur
1 tablespoon cornstarch
2 teaspoons vanilla
1/3 cup melted butter
1 cup semi-sweet chocolate chips

  1. Preheat oven to 350°.
  2. Spray a 9" x 13" glass baking dish with Baker's Joy or non-stick spray sprinkled with a little flour.
  3. Cake: Mix the cake and pudding mixes in a mixing bowl.
  4. With the motor running on low speed, add the eggs, sour cream, vegetable oil, 1/2 cup Irish Cream, and vanilla.
  5. Turn up the speed on the mixer and mix until smooth; pour into the prepared pan.
  6. Filling: Beat the cream cheese with the powdered sugar 3 tablespoons Irish Cream, and cornstarch until fluffy.
  7. Mix in the vanilla and melted butter; stir in the chocolate chips.
  8. Drop spoonfuls over the surface of the chocolate batter and swirl slightly.
  9. Bake 40-45 minutes or until set and the cake begins to pull away from the sides of the baking dish.
  10. Remove from the oven and let cool before cutting into squares.

Amount Per Serving
Calories 517 Calories from Fat 264
Percent Total Calories From: Fat 51% Protein 2% Carb. 47%

Nutrient Amount per Serving
Total Fat 29 g
Saturated Fat 11 g
Cholesterol 83 mg
Sodium 358 mg
Total Carbohydrate 60 g
Dietary Fiber 0 g
Sugars 16 g
Protein 3 g

Vitamin A 10% Vitamin C 0% Calcium 0% Iron 5%






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Content copyright © 2018 by Karen Hancock. All rights reserved.
This content was written by Karen Hancock. If you wish to use this content in any manner, you need written permission. Contact Karen Hancock for details.