Chocolate Whiskey Cake

  1. Preheat oven to 350~F.
  2. Butter two 9-inch round cake pans.
  3. Line bottoms with wax paper; butter and flour paper.
  4. Combine raisins, walnut and whiskey; let stand 30 minutes.
  5. In double boiler over hot, not simmering water, melt chocolate.
  6. In bowl with mixer at high speed beat butter and 1 cup granulated until light and fluffy.
  7. Beat in egg yolks and vanilla until light and lemon-colored, about 5 minutes.
  8. Reduce speed to medium; beat in chocolate.
  9. Reduce speed to low; gradually beat in flour and salt.
  10. Stir in raisins and walnuts.
  11. In another bowl beat egg whites until soft peaks form.
  12. Beat in remaining granulated sugar, 1 tbsp at a time, until stiff peaks form.
  13. Stir 1/3 of mixture into chocolate batter to lighten; fold in remaining mixture.
  14. Spoon batter into pans.
  15. Bake 35-45 minutes or until inserted toothpicks comes out clean.
  16. Cool in pans 10 minutes.
  17. Remove from pans; peel of waxed paper and cool on racks.
  18. Frosting:.
  19. In bowl with mixer at high speed beat cream with confectioners' sugar until soft peaks form.
  20. Spread top of 1 cake layer with whipped cream; top with other layer.
  21. Spread top and sides of cake with remaining whipped cream.
  22. If desired, sprinkle cake with chocolate shavings and curls.
  23. Let chocolate stand in warm place 1 square on wax paper.
  24. In short strokes, slide vegetable peeler across surface; repeat with second square.
  25. Press shavings onto sides of cake.
  26. For curls; place remaining chocolate on wax paper; pull peeler across in long, thin strokes.

raisins, walnuts, irish whiskey, semisweet chocolate chips, butter, sugar, eggs, vanilla, flour, salt, heavy cream, powdered sugar, semisweet chocolate baking squares

Taken from www.food.com/recipe/chocolate-whiskey-cake-182767 (may not work)

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