Irish Cream Cake

"I'm 50 percent Irish and I never met an old fashioned cake made with Irish Whiskey I didn't love. Give me a dessert that has Irish Cream in it, move over and cut me a slice. Also, it's not a mistake. Yes. Mayonnaise! It works, trust me." 

- Chef Harriet Robin

Made with devil's food cake, Irish cream liqueur, crunchy pecans, chocolate chips, and mini marshmallows, it's a moist, decadent cake that's surprisingly easy to prepare. And yes, there's mayonnaise in the batter! It might sound unusual, but mayonnaise helps create an exceptionally tender, moist cake without adding any noticeable flavor.

Ingredients

• 1 box devil's food cake mix with pudding

• 4 large eggs

• 1 cup mayonnaise

• 2 cups Irish cream liqueur

• 1 cup chopped pecans

• 1 cup mini marshmallows

• 1 (6-ounce) package chocolate chips, any variety

• Confectioners' sugar, for dusting

Instructions

1. Preheat the oven. Preheat your oven to 350°F. Generously grease and flour a Bundt or tube pan to prevent sticking.

2. Reserve the cake mix. Measure out ½ cup of the dry devil's food cake mix and set aside.

3. Prepare the batter. In a large mixing bowl, combine the remaining dry cake mix, eggs, mayonnaise, and Irish cream liqueur. Mix until well incorporated and smooth.

4. Prepare the mix-ins. In a separate bowl, toss the chopped pecans, mini marshmallows, and chocolate chips with the reserved ½ cup of dry cake mix. This helps distribute the ingredients throughout the batter.

5. Fold everything together. Gently fold the coated pecans, marshmallows, and chocolate chips into the cake batter until evenly distributed.

6. Bake. Pour the batter into the prepared Bundt pan, spreading evenly. Bake for 40–50 minutes, or until a toothpick inserted into the center comes out clean.

7. Cool the cake. Allow the cake to cool in the pan for 10 minutes. Carefully invert it onto a serving plate and let it cool completely.

8. Finish and serve. Once the cake has cooled, dust generously with confectioners' sugar. Slice and enjoy!

Chef's Tip: Don't skip tossing the pecans, marshmallows, and chocolate chips in the reserved dry cake mix. This simple trick helps keep the mix-ins evenly distributed rather than sinking to the bottom of the cake.