I prefer to eat my calories rather than to drink them so I added Irish cream liqueur to this gooey butter cake for St. Patrick’s Day!
You know how our previous residence, which we rented, had a series of basement floods? And how relieved we were to move into our first home that we own, supposedly free of basement water? Well this weekend it rained a lot and since our new house needs to be graded and the underground drains flushed/repaired (because they are ancient clay pipes) the water pooled around the house and seeped in through the walls instead. Imagine our joy when we walked into the basement Saturday night, thinking we were just going to be changing over loads of laundry, but instead were greeted with a surprise indoor pool! I exaggerate, it wasn’t anywhere near as bad as the floods we had in the previous house which were definitely kiddie pool worthy. This time was thankfully just a few large puddles that after forcing the water away from the outside and simultaneously using a shop vac in the basement we were able to survive without much damage. The floor and walls suffered a bit but it’s an unfinished basement so not a huge deal. The only problem now is that spring and all its rain will soon be here and we need to grade the house and fix the drainage situation ASAP. You know, with all that extra cash we have lying around that we didn’t put towards our down payment already. Oh how the joys of home ownership have begun!
The next day I was able to release some pent up stress by seeing Aziz Ansari live with a couple friends, but first I spent most of the day in the kitchen as that’s one way I feel like I get a grip on life (that and going to the gym). I cooked a vegetarian/gluten-free dinner for us all (because my friend has celiac and her husband is vegetarian) prior to the show which consisted of vegan meatballs served over a mixture of zoodles and gluten free spaghetti, gluten-free cheesy biscuits, and this St. Patrick’s Day themed gooey butter cake. And yes I actually did use a gluten-free chocolate cake mix to prepare this recipe but I left out that information in the actual recipe because it’s not necessary – just know that it is a possibility! With a chocolate cake base and an Irish liqueur cream cheese layer on top you cannot go wrong serving this to celebrate on St. Patrick’s Day or a random Sunday before a comedy show ;-).
One year ago: Surber Hog Farm Visit
Three years ago: Bailey’s Ice Cream with Whiskey Fudge Swirl
Four year ago: Pistachio Baklava Bars
Five years ago: Mini Rainbow Cheesecake Bites
Six years ago: Skinny Chocolate Peanut Butter Swirl Cupcakes
Eight years ago: Irish Car Bomb Brownies
IRISH CREAM GOOEY BUTTER CAKE
Makes 24 bars
1 box chocolate cake mix
4 eggs, room temperature
1 stick (1/2 cup) unsalted butter, melted
1 tsp vanilla extract
8 oz. package cream cheese, room temperature
2-1/4 cups confectioners’ sugar
1 Tbsp Irish cream liqueur
Festive sprinkles (optional)
- Place rack on the bottom third of the oven and preheat to 350 degrees. Grease a 9×13-inch baking pan, line with parchment paper leaving overhang, and grease the parchment paper. Set aside.
- In a large bowl, with a hand mixer on low speed mix together the cake mix, 2 of the eggs, butter, and vanilla until combined. Transfer mixture to the prepared pan and press evenly along the bottom of the pan and up the sides about 1/2 inch. Wipe off mixers and bowl.
- In the same bowl, on low speed mix together the cream cheese, confectioners’ sugar, and liqueur until smooth. Add the remaining 2 eggs and mix until smooth and creamy. Pour on top of the crust and spread evenly. Top with sprinkles, if desired.
- Bake for 25-35 minutes or until set. Allow to cool for two hours on a cooling rack before cutting and serving (speed up process by placing in the refrigerator once no longer oven-hot. Keep leftovers refrigerated.
Source: Adapted slightly from my Chocolate Gooey Butter Cake.