Chocolate Butterschnapps Cake So Tasty

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Chocolate Butterschnapps Cake

"A two-layer, glazed, chocolate cake with butterscotch schnapps and butterscotch chips."

Ingredients :

three (1 ounce) squares unsweetened chocolate
6 tablespoons butter
2 eggs
1 1/3 cups white sugar
three/four cup all-motive flour
three/four teaspoon baking powder
half teaspoon salt
1/2 cup butterscotch schnapps, divided
1 teaspoon vanilla extract
half of teaspoon almond extract
1/4 cup semisweet chocolate chips
1/2 cup butterscotch chips
1/four cup slivered almonds
1 cup heavy whipping cream
2 cups semisweet chocolate chips
2 tablespoons amaretto liqueur

Instructions :

Prep :	Cook : 10M	Ready in :

Melt unsweetened chocolate and butter or margarine inside the top of a double boiler or in a bowl in the microwave. Stir until clean. Set apart to chill.
In a huge bowl, beat eggs well. Gradually upload sugar, and beat until fluffy. Add cooled chocolate aggregate slowly; blend nicely. Stir in 1/4 cup schnapps, almond extract, and vanilla. Briefly stir collectively flour, baking powder, and salt; steadily add flour aggregate to chocolate aggregate. Mix most effective to combine. Stir in chips with spatula. Divide batter into two greased and floured, eight inch, round cake pans.
Bake at 350 stages F (one hundred seventy five stages C) for 20 to twenty-five mins, or until the cake checks achieved. Cool for 10 mins inside the pans.
Meanwhile, deliver the cream to a boil in a medium saucepan. Remove from warmth, and stir in 12 oz. Chocolate chips. Cover, and allow stand 10 mins. Remove lid, and stir in amaretto.
Remove layers from pans. Brush with remaining schnapps. Place one layer on a serving plate. Pour 1/3 of the glaze over the layer, after which vicinity the second one layer over the primary. Pour ultimate glaze over the complete cake. Decorate with slivered almonds.

Notes :

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