1 cup whipping cream
2 tablespoons powdered sugar
1 1/2 teaspoons Butterscotch Liqueur
1/2 teaspoon Maidens Dream Liqueur
1/2 teaspoon Dark Chocolate Liqueur
Semi-Sweet Chocolate Chips, for garnish
Directions for Cake
1. Preheat oven to 325%F
2. Generously grease and flour 23cm round tin
3. Beat butter in large bowl until smooth.
4. Add sugar and continue beating until light and fluffy.
5. Add eggs, one at a time, beating well after each addition.
6. At low speed, add flour and Maidens Dream Liqueur alternately, beginning and ending with flour. Mix well after each addition.
7. Stir in Butterscotch Liqueur and Dark Chocolate Liqueur.
8. Pour into prepared pan. Bake 1 hour and 10 minutes to 1 hour and 20 minutes or until toothpick inserted near the centre comes out clean.
9. Cool in pan 10 minutes; invert onto cooling rack.
10. Cool completely. Sprinkle with 1 tablespoon confectioner's sugar if desired.
Directions for Irish Cream Topping
1. In small mixing bowl, beat whipping cream until soft peaks form.
2. Gradually add icing sugar.
3. Add Butterscotch Liqueur, Maidens Dream and Dark Chocolate Liqueurs.
4. Continue beating until stiff peaks form.
5. Cut cake into serving pieces; top each serving with a dollop of Irish Cream topping.