|Nutritional Guidelines (per serving)|
If you're looking for a new chocolate cake recipe to try, this one for Chocolate Liqueur Cake may be just what you need. The chocolate liqueur helps to make it a very moist cake while the hot fudge frosting helps kept it that way. It's like eating rich chocolate fudge with a piece of cake underneath it.
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.
- For the Cake:
- 2 cups flour
- 2 cups sugar
- 1/2 cup butter
- 1/2 cup vegetable oil
- 4 tablespoons dark cocoa
- 1 cup milk
- 1/2 cup chocolate liqueur
- 2 eggs
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/4 teaspoon salt
- For the Frosting:
- 1/2 cup butter
- 4 tablespoons cocoa
- 1/2 cup milk
- 1 box (1 pound) powdered sugar
- 1 tablespoon chocolate liqueur
- 1 cup pecans (lighted toasted and chopped)
- 1 cup coconut (shredded)
Preheat the oven to 350 F. Lightly grease a 9x13 pan.
In a large bowl, combine the flour and sugar with wire whisk.
In a medium saucepan, slowly heat the butter, oil, cocoa, and water.
Once ingredients are combined bring them to a boil. Pour the hot mixture into flour mixture. Mix all of the ingredients together. Add the rest of ingredients and combine them completely.
Pour into a prepared pan. Bake cake for 28 to 30 minutes.
Ten minutes before the cake is done, make the frosting. Combine the butter, cocoa, and milk in the same medium saucepan.
Heat the mixture slowly until combined. Once combined bring the mixture to a boil. Next, add the remaining ingredients.
Carefully spread the hot icing over the hot cake. Allow the frosted Chocolate Liqueur Cake to cool before serving.