Ingredients

• 1/2 cup raisins
• 1/2 cup chopped walnuts
• 1/2 cup Irish Whiskey
• 1 (12 oz) package semisweet chocolate chips
• 1 cup butter or margarine at room temperature
• 1 1/2 cup granulated sugar--divided
• 8 eggs separated
• 1 tablespoon vanilla
• 1 1/2 cups all purpose flour
• 1/2 teaspoon salt
• 3 cups heavy cream
• 1/2 cup confectioners sugar
• 4 squares semis sweet chocolate (1 oz each) optional

Method

Preheat oven to 350°F. Butter two 9 inch cake pans. Line bottoms with wax paper; butter and flour paper. Combine raisins, walnuts and whiskey; let stand for 30 minutes. In double boiler over hot, not simmering water, melt chocolate. In bowl with mixer at high speed beat butter and 1 cup granulated sugar until light and fluffy. Beat in egg yolks and vanilla until light and lemon colored about 5 minutes. Reduce speed to medium; beat in chocolate. Reduce speed to low; gradually beat in flour and salt. Stir in raisins and walnuts. In another bowl beat egg whites until soft peaks form. Beat in remaining granulated sugar, one tablespoon at a time, until stiff peaks form. Stir 1/3 of mixture into chocolate batter to lighten; fold in remaining mixture. Spoon batter into pans. Bake 35-45 minutes or until toothpick inserted comes out clean. Cool in pans 10 minutes. Remove and peel waxed paper and cool on racks.

In bowl with mixer at high speed beat cream with confectioners sugar until soft peaks form. Spread top of 1 cake layer with whipped cream; top with another layer. Spread top and sides of cake with remaining whipped cream. If desired, sprinkle cake with chocolate shavings and curls.

Makes 16 servings