A Bit O'Irish Chocolate Pecan Cake with Cream Cheese Frosting Recipe

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I don't actually drink alcohol of any kind - I do however, on occasion enjoy cooking and baking with it. One of my favorites is Baily's Irish Cream - it adds a delicious richness to baked goods that leaves the taste buds humming. I don't even drink hot cocoa without a little Irish Cream flavoring. I hope you enjoy this variation on a basic chocolate cake - the pecans were added because I was in the mood for a bit of crunch with my cake.

Cook time:
Servings: 20 servings


Cost per serving $0.70 view details


  1. Preheat oven to 350 F.
  2. Prepare pans: 1 large bundt pan (a small one will result in overflow) or 1 9x13 metal pan or 2-10" rounds. Spray with non-fat baking spray.
  3. Stir together the first six ingredients; beat in eggs.
  4. Add remaining ingredients, EXCEPT boiling water and pecans.
  5. Beat on medium speed for 1 minute and high speed for 1 minute.
  6. Mix in the boiling water - beat on low just until combined.
  7. Stir in by hand, 1 1/2 cups chopped pecans.
  8. Bake for 35-45 minutes depending upon oven.
  9. Cool on rack for at least 15 minutes; remove from pan(s) and continue to cool.
  10. Frost (recipe below) and sprinkle with remaining 1/2 cup chopped pecans.
  11. For the Frosting:
  12. Blend cream cheese and butter together until smooth; add the next three ingredients and blend well.
  13. Slowly add the powdered sugar, using a mixer as you add, until frosting is smooth. If you prefer a more 'whipped' consistency, then continue to beat on high speed until you reach your desired consistency.


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Nutrition Facts

Amount Per Serving %DV
Serving Size 102g
Recipe makes 20 servings
Calories 372  
Calories from Fat 152 41%
Total Fat 17.44g 22%
Saturated Fat 5.32g 21%
Trans Fat 0.14g  
Cholesterol 39mg 13%
Sodium 319mg 13%
Potassium 64mg 2%
Total Carbs 52.55g 14%
Dietary Fiber 1.4g 5%
Sugars 41.51g 28%
Protein 3.36g 5%
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