A rich chocolate pound cake is spiked with Irish Cream then layered into a beautiful trifle. This is an impressive and tasty dessert. Great for entertaining.
1/2cuphalf and half or heavy whipping creamat room temperature
1/4cupIrish creamat room temperature
1teaspoonvanilla
Ingredients for Homemade Whipped Cream
2cupheavy whipping cream
1teaspoonvanilla
2Tablespoonsugar
For the Irish Cream Sauce
1/4cupbutter
2Tablespoonwater
1/2cupwhite sugar
2TIrish Cream
Instructions
Directions For the Cake
Spray a 10 tube or bundt pan with non-stick spray. Pre-heat oven to 350 degrees.
Beat butter and shortening until smooth; add sugar. Beat until smooth. Add eggs, one at a time, beating well after each addition.
Sift together the flour, salt, baking powder, baking soda, and cocoa.
In a small bowl, combine half and half, Irish cream and vanilla. Add dry ingredients alternately with the half and half mixture, beginning and ending with dry ingredients.
Bake at 350 degrees 1 hour 15 to 20 minutes. Cool in pan on wire rack for 20 minutes before removing from pan.
For the Homemade Whipped Cream
Optional. Make Whipped Cream and Irish Cream Sauce and layer in a trifle bowl or individual serving dishes.
Using the whisk attachment on an electric mixer, pour whipping cream in a cold glass bowl. Begin whipping on a low setting. Increase speed and whip until peaks are about to form. Add vanilla and sugar. Whip until peaks form. Do not over beat!
For the Irish Cream Sauce
In a saucepan, combine butter, water and sugar. Bring to a boil and continue boiling for 5 minutes, stirring constantly. Remove from heat and stir in Irish Cream.