St. Patrick’s Day Special: Irish whiskey gooey cake and dark stout ice cream
Whiskey gooey cake
This is mixed in two separate bowls, layered in a 9×13” pan and then baked in a preheaded 350*F oven for 20 mins.
1 Package of Chocolate Cake Mix (any brand)
1/2 Cup Melted unsalted Butter
2 each Eggs
2 tsp vanilla extract
2 Tbls Whiskey
Combine all the ingredients and press into the bottom of a lined 9×13” pan.
8oz Softened Cream Cheese
4 Cups Confectioners Sugar
2 tsp Vanilla Extract
Combine all the ingredients and mix with the whisk attachment until light and fluffy. Start the mixer on low and gradually increase speed to avoid a mess.
Pour the top layer over the base and bake. After baking allow to cool slightly before serving with the stout ice cream. If you have left overs they can be reheated to serve.
Stout ice cream
8oz of Guinness Extra Stout (pour early or from high a couple of times)
1/2 tsp Salt
3/4 Cup Granulated Sugar
6 each Large egg Yolks
16oz Heavy Whipping Cream
1 tsp Vanilla Bean Paste
Whisk the cream, sugar, salt and vanilla in a sauce pot and bring to a boil.
Remove pot from heat and temper egg yolks.
Return the custard to heat and cook to 170*F
Finally remove from heat and into a bowl and whisk in the stout.
Cover the surface with plastic wrap and chill over night
Following instructions on your ice cream machine, churn the custard until its the consistency of a soft serve.
Store the ice cream in a pre-frozen, air tight container and allow to firm for at least 6 hours in the freezer.
Serve the ice cream over warm Irish Whiskey Gooey Cake.
Sign up to receive a weekly email from FOX4 with the recipes we featured on our FOX4 newscasts.
Click here to add your name to the list.