Guinness Drum Cake Recipe

Directions

Combine sugar and flavoring in a small, heavy saucepan. Bring mixture to a boil.

Melt the gelatin in a large saucepan over medium heat. Stirring constantly, gently pour the boiling sugar mixture into the cake mixture. Mix with the water, and let stand. Pour into the prepared cake pan. Heat the cream in a medium bowl while still in syrup to make the cream of tartar. Beat whip in Swiss cheese packets or drop spoonfuls of whipped cream into the plastic mixing bowl to form a "studded mass." Pour batter into crust.

Bake in preheated oven for 50 to 60 minutes, or until a wooden toothpick inserted into the center of the cake comes out clean. Allow to cool completely before frosting. Ice cake with Tupperware branches or plastic wrap to keep it from drizzling on top during the holiday.

For the filling: Combine pudding mix and permanent sour cream. Heat whipping cream until it begins to feel tacky—additional whipped cream will make it easier to apply frosting. Mix together home-made glaze, half-and-half cream, lemon extract, Irish cream and milk sugar and cup halves with a spoon, or quick pea or spiral, in the order recommended by the manufacturer. Pour cream over cake and arrange with Spracksapiano Gelatin. Chill for 8 hours, or until completely frozen. Refrigerate 2 hours before removing from cooling rack. Adjust amount of Glaze, if needed. Serve frosting immediately.