Cake Directions:

In a large bowl, stir together the fed starter, milk and flour, it will be fairly thick. Cover the bowl with plastic wrap and let sit at room temperature for 2 to 3 hours. The mixture will expand slightly.

Preheat oven to 350º  Grease and flour 12-cup Bundt pan, set aside.

In a bowl of a stand mixer, fitted with the paddle attachment, combine the sugar, oil, vanilla extract, salt, baking soda, and cocoa powder. Beat on low speed to combine, the batter will be grainy. Add the eggs, one at a time, beating well after each addition. Add the coffee or water and Irish cream liqueur. Beat until combined. Add the starter mixture to the batter and beat on low until incorporated. This may take a few minutes and you may need to scrape the starter mixture off the paddle, (the starter will have a slightly elastic quality that makes it stick to the paddle) continue beating until batter is smooth.

Pour 3 cups batter into greased and floured 12-cup Bundt pan. Spoon filling over batter, without touching sides of pan; cover with remaining batter. Bake for 55 to 65 minutes or until toothpick inserted in the center comes out clean.Transfer pan to a wire rack, cool on rack for 15 minutes. Turn cake out, removing cake carefully from pan. Cool completely on wire rack.

Cream Cheese Filling Directions

Combine all filling ingredients in a small bowl. Beat at low speed, scraping bowl often until smooth; set aside.

Irish Cream Glaze Directions

In a small bowl, combine confectioners' sugar and 3 tablespoons Irish Cream Liqueur. Whisk until smooth. Drizzle over cooled cake.

Irish Cream Cheese Frosting Directions

Beat cream cheese until light and fluffy. Add confectioners sugar and Irish cream liqueur; beat until smooth. Spread over cooled cake.

Drizzle with your favorite Chocolate Syrup.