• 1/2 cup butter softened
  • 1 cup brown sugar
  • 4 large eggs
  • 1 cup chocolate syrup
  • 2/3 cup Baileys Irish Cream
  • 1 teaspoon instant coffee (optional)
  • 1 cup flour
  • 1/2 cup chopped pecans halves


  • 3/4 cup semi-sweet chocolate morsels melted
  • 1/4 cup sour cream room temp.
  • 1 tablespoon Baileys

    Preheat oven to 350ºF. Grease a 9″ round cake pan. Cream butter and sugar, blend in eggs. Add chocolate syrup, Baileys, coffee crystals and flour, mixing until well blended. Fold in chopped pecans. Pour into prepared pan.

Bake for 55-60 minutes., until center is firm and a toothpick inserted in center comes out clean. Remove from pan onto wire rack to cool. Dip one end of pecan halves halfway into melted chocolate to coat, place on waxed paper and chill.

To remaining melted chocolate add sour cream and Baileys. Spread over top of cooled cake that has been placed on a serving platter, letting some chocolate drizzle down side of cake. Decorate with dipped pecans. Cool to set topping.