Irish Car Bomb Cake

Ingredients

Contains: egg, milk (auto-detected from the ingredients and method; we can miss things, so check labels)

• 1 (18.25 ounce) package French vanilla cake mix
• 10 1/2 tablespoons water
• 3/4 cup Irish whiskey, divided
• 1/3 cup vegetable oil
• 3 eggs
• 1/4 cup butter
• 1/2 cup white sugar
• 1 (15 ounce) can dark Irish stout beer (such as Guinness®)
• 1/2 cup white sugar
• 1 cup butter, softened
• 2 1/4 cups confectioners' sugar
• 1/2 teaspoon salt
• 1/4 cup Irish cream liqueur (such as Baileys®)

Directions

Method written by CompKitchen from the ingredient list. Not the original author's method, not kitchen-tested.

1. Heat the oven to 350°F (175°C). Grease two 9-inch round cake pans with a little of the vegetable oil.

2. Combine the stout beer, 1/4 cup butter and the first 1/2 cup white sugar in a saucepan over medium heat. Simmer until reduced by about half, then let it cool.

3. In a large bowl, beat the cake mix, water, remaining vegetable oil, eggs, 3/8 cup of the Irish whiskey and the cooled stout mixture until smooth, about 2 minutes.

4. Divide the batter evenly between the pans. Bake 25 to 30 minutes, until a toothpick inserted in the centers comes out clean.

5. Cool the layers in the pans for 10 minutes, then turn them out onto a rack to cool further.

6. Heat the remaining 3/8 cup Irish whiskey with the second 1/2 cup white sugar, stirring until the sugar dissolves. Brush this syrup over the cooled layers.

7. Beat the softened butter, confectioners' sugar and salt until light and fluffy. Beat in the Irish cream liqueur until smooth.

8. Place one cake layer on a plate, spread with frosting, top with the second layer and frost the top and sides.