Dublin Drop Cake
A sweet whiskey glaze is applied to a moist chocolate cake with Irish cream filling, which was inspired by a well-known Irish beverage.
Preheat oven to 350 degrees F (175 degrees C).
Grease a 10-inch fluted tube pan (such as a Bundt) and coat inside of pan with unsweetened cocoa powder.
Beat cream cheese confectioners’ sugar 1 egg and Irish cream liqueur in a bowl until smooth and creamy.
Set aside.
Beat chocolate cake mix chocolate pudding mix 3 eggs and vegetable oil in a separate bowl until batter is thick and smooth.
Slowly beat Irish stout beer into the batter.
Spoon 1/3 of the cake batter into the prepared pan; layer the Irish cream filling on top.
Spoon remaining cake batter over the filling.
Bake in the preheated oven until a toothpick inserted into the cake comes out clean 40 to 50 minutes.