For our Irish Meal celebration, Vrghr decided to try his paw at baking (not something this wuff is highly practiced at).

To simplify things, wuff started with a normal chocolate box cake. Wuffy used Pillsbury, but any chocolate one will work. But of course you KNOW this wuffy couldn't leave anything so simple. Vrghr had to transform it in some way to fit the Irish theme. And what better way than to pour some Irish Whiskey and Irish Cream into it? *GRIN*

So Vrghr added some Jameson Whiskey to the cake mix before baking. Then wuff poked holes all over the cooled cake and poured a mixture of Irish Cream, condensed milk, and Dutch-Processed cocoa powder all over the cake to let it sink into the holes before frosting the result. Wuff also added some instant coffee to that pour-over cream, to add a hint of "Mocha" flavor.

To take it another step into the non-traditional realm, wuff went "way out there" on the frosting. One of wuff's guests had complained that they found traditional butter-cream frostings to be much too sweet. So Vrghr decided to try a very non-traditional frosting; made with ripe avocados, Dutch-Processed cocoa powder, coconut oil, honey, and vanilla. This rich and fudgy frosting was a real delightful result! Thick, creamy, very "dark chocolate" in flavor, and no trace of avocado flavor at all!

The only "down side" is that you have to keep this in the refrigerator and the frosting will only stay good for about 3 days. Like making Guacamole, the avocados in the frosting will not "keep" very long when exposed to the air. No worries about it turning dark, as it is deep chocolate color to start with. But after a few days, the flavor will start shifting too, and you don't want that.

However, based on the taste results from this experiment, there's no worries about this cakes having enough time to go bad in the 'fridge! *grin* What a great flavor.

What a GREAT result! This cake is supremely moist and tender, thanks to the Irish Cream sauce poured over and into it. The cocoa powder in the frosting and cream give it an earthy, dark-chocolate bar kick. The Whiskey and Irish Cream are definitely notable in the result. And the frosting is deeply fudge-y and rich. One of our guests said it reminded them very much of those chocolate-covered cordial cherries, but without the hints of cherry.

Which gives wuff some great ideas for next time. Perhaps adding some of that cherry pie filling into this mix in some what will move this cake even more in that direction? Will definitely need to look into that!

!NOTE: THE IRISH CREAM IN THE CHOCOLATE CREAM AND FROSTING DOES NOT COOK OUT! SO THIS RECIPE CONTAINS NOTICEABLE ALCOHOL IN THE RESULT!
The amount per slice is pretty minimal. There's about 1/2 C in the entire cake, which is very rich so it should be served in smaller portions. It makes about 18+ servings, so the amount of booze per slice is pretty small. But it is more than Zero, so use your judgement when considering who you're serving it to!

Vrghr used "Five Farms Irish Cream Liqueur" in this, as it is a superior product to the more common "Baileys Irish Cream". Wuffy HIGHLY recommends giving this wonderful libation a try! It is a delicious sipping drink too. But, if you can't source it, Baileys Irish Cream will work too.

INGREDIENTS:
For the Cake
1 box cake mix + the ingredients it calls for (normally oil, water, & egg)
Sub 1/4 C Jameson Whiskey for the water called for by the box cake

For the Irish Cream Pour-Over
1 Can Sweetened Condensed Milk
1/3 C Irish Cream
1/3 C Dutch Processed Cocoa Powder (can sub regular cocoa powder)
2 TBS Instant Coffee Crystals + 2 TBS Hot Water, mixed (Optional. Gives the cake a hint of "mocha" flavor)
1 tsp Vanilla
Pinch of salt

[For the Avocado Fudge Frosting[/i]
2-3 Ripe Avocados
2 TBS Coconut Oil (can sub veggie oil or olive oil. Note that olive oil will alter the flavor slightly)
1/2 C Dutch Processed Cocoa Powder (can sub regular cocoa powder, but the flavor will change slightly)
1/3 C Irish Cream
1/3-1/2 C Honey (to taste for sweetness) (Can use sugar too, but start with 2 TBS and adjust to taste)
1/2 tsp Vanilla
Milk or Heavy Cream, if needed to thin mixture slightly

DIRECTIONS:
Create the cake according the the box directions. If over 6000 ft, use the "high altitude" adjustments. Replace 1/4 C of the water with Jameson Whiskey
Bake until a toothpick inserted comes out clean
Allow to cool until cool to the touch before poking holes and pouring on the cream

Make the Irish Cream Sauce
In a medium bowl, whisk together the sweetened condensed milk, Irish Cream, Dutch processed cocoa powder, vanilla, salt, and (optional) coffee + water mix) until completely combined

When the cake is cooled, using the handle of a wooden spoon or similar size object (about 3/8 in. round), poke holes ever 2-3 inches across the cake
Pour the cream mixture over the cake, making sure to get some into every hole

Refrigerate the cake for at least 15 minutes to let the cream penetrate and set up before frosting

Make the Avocado Fudge Frosting
In a food processor, scoop in the meat from the avocados. Add the coconut oil, Dutch processed cocoa powder, Irish Cream, Vanilla, and about 1/2 the Honey/sugar
Process on high, pausing to scrape down the walls a couple times, until the frosting is smooth and fluffy
Taste for sweetness and add honey/sugar to taste (the ripeness of your avocados can affect this)

If the frosting is too thick or doesn't want to smooth out to your satisfaction, add a bit of heavy cream or milk a couple teaspoons at a time and process again until the mixture reaches the desired consistency. If it is too thin, you can thicken with more cocoa or avocado (once again, the ripeness of your avocados will affect this

Remove the cake from the 'fridge and smooth the frosting over the top, being sure to plug up any of the holes you poked

The cake can be served immediately, or allowed to warm slightly toward room temperature

!DEVOUR!