Bailey's Chocolate Cream Cake
1 (18.25 ounce) box chocolate cake mix
1 (4 serving size) box instant chocolate pudding mix
3/4 cup sour cream
1/3 cup canola or corn oil
3/4 cup Bailey's Irish Cream (or other cream liqueur) (If you do not bake with liquor,
3 eggs
4 ounces whipping cream
8 squares (1 ounce each) bitter-sweet chocolate, finely chopped
Preheat oven to 350. In bowl, combine cake mix, pudding mix, sour cream, oil, Irish Cream and eggs. Beat with mixer on low for 30 seconds. Beat on high for 2 minutes. Pour into greased and floured tube pan. Bake for 55 minutes, or until toothpick inserted near center comes out clean. Cool in pan for 15 minutes. Invert onto serving plate.
Place chocolate into heat-proof bowl. In saucepan, cook cream over medium heat just until boiling. Remove from heat. Pour over chocolate, stir until completely melted. Drizzle over cake.