Chocolate Whiskey Cake

Recipe By :
Serving Size : 16 Preparation Time :0:00
Categories : Cakes Desserts
Irish

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1/2 cup Raisins
1/2 cup Walnuts -- chopped
1/2 cup Irish whiskey
1 package Semisweet chocolate chips -- (12 oz)
1 cup Butter or margarine -- at
room temperature
1 1/2 cups Granulated sugar -- divided
8 Eggs -- separated
1 tablespoon Vanilla extract
1 1/2 cups All-purpose flour
1/2 teaspoon Salt
3 cups Heavy cream
1/2 cup Confectioners' sugar
4 Squares semi-sweet chocolate -- optional (1 oz
ea)

Preheat oven to 350~F. Butter two 9-inch round cake pans. Line
bottoms with wax paper; butter and flour paper.
Combine raisins, walnut and whiskey; let stand 30 minutes. In double
boiler over hot, not simmering water, melt chocolate. In bowl with
mixer at high speed beat butter and 1 cup granulated until light and
fluffy. Beat in egg yolks and vanilla until light and lemon-colored,
about 5 minutes. Reduce speed to medium; beat in chocolate. Reduce
speed to medium; beat in chocolate. Reduce speed to low; gradually
beat in flour and salt. Stir in raisins and walnuts.
In another bowl beat egg whites until soft peaks form.
Beat in remaining granulated sugar, 1 tbsp at a time, until stiff
peaks form. Stir 1/3 of mixture into chocolate batter to lighten;
fold in remaining mixture. Spoon batter into pans. Bake 35-45 minutes
or until inserted toothpicks comes out clean. Cool in pans 10
minutes. Remove from pans; peel of waxed paper and cool on racks.
In bowl with mixer at high speed beat cream with confectioners' sugar
until soft peaks form. Spread top of 1 cake layer with whipped cream;
top with other layer. Spread top and sides of cake with remaining
whipped cream. If desired, sprinkle cake with chocolate shavings and
curls. Let chocolate stand in warm place 1 square on wax paper. In
short strokes, slide vegetable peeler across surface; repeat with
second square. Press shavings onto sides of cake. For curls; place
remaining chocolate on wax paper; pull peeler across in long, thin
strokes. Makes 16 servings.
Per servings: 587 cals; 7 g protein; 41 g fat; 199 mg chol; 49 g
carb; 216 mg sodium. Formatted by Mary Wilson, BWVB02B.

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