Chocolate Liqueur Cake

By Carroll Pellegrinelli

baking.about.com

Adult Chocolate Satisfaction

2009 Chocolate Liqueur Cake Photo by Carroll Pellegrinelli, licensed to About.com

If you're looking for a new chocolate cake recipe to try this one for Chocolate Liqueur Cake may be what you want. The chocolate liqueur helps to make it a very moist cake.

Please note, this cake is dark due to the dark cocoa I used. The dark cocoa gave the cake a slightly stronger chocolate flavor. Regular cocoa could also be used.

Prep Time: 20 minutes

Cook Time: 30 minutes

Total Time: 50 minutes

Ingredients:

• 2 cups flour
• 2 cups sugar
• 1/2 cup butter
• 1/2 cup vegetable oil
• 4 tablespoons dark cocoa
• 1 cup water or milk
• 1/2 cup chocolate liqueur
• 2 eggs
• 1 teaspoon baking soda
• 1 teaspoon cinnamon
• 1/4 teaspoon salt
• ---Frosting---
• 1/2 cup butter
• 4 tablespoons cocoa
• 1/2 cup milk
• less than 1 box (1 pound) powerered sugar
• 1 tablespoon chocolate liqueur
• 1 cup chopped and lightly toasted pecans
• 1 cup coconut

Preparation:

Preheat oven to 350 degrees F. Lightly grease 9x13 pan. In large bowl, combine flour and sugar with wire whisk. In medium saucepan, slowly heat butter, oil, cocoa and water. Once ingredients are combined bring to a boil. Pour hot mixture into flour mixture. Mix together. Add rest of ingredients and combine completely. Pour into prepared pan. Bake for 28 to 30 minutes.

Ten minutes before cake is done, make frosting. Combine butter, cocoa and milk in same medium saucepan. Heat slowly until combined. Once combined bring to a boil. Add remaining ingredients. Carefully spread hot icing over hot cake. Allow frosted Chocolate Liqueur Cake to cool before serving.

Serves 24