Heat the oven to 180C degrees. Form cake is oil and flour. The butter mix with sugar, vanilla and salt until it turns white, very fluffy cream. Add the eggs one by one after each egg stir until completely absorbed cream. Mix flour with baking powder and add spoon by spoon to cream by killing a slow speed. Finally, a thin stream pour the liqueur and killed while taking. Pour chocolate sprinkles and wrong in the dough with a spatula. Note that the dough is different in texture of dough Bulgarian cake. This is more viscous and air because fluffy butter. Pour into greased and floured cake pan with a diameter of 26-28 cm and is smoothed. Bake 55-60 minutes, then 45 minutes can now be done with a stick sample. After removing sprinkle with powdered sugar or allowed to cool and decorate optional. cake form, with a diameter of 30-32 cm quantities are as follows: 370 g butter, 250 g of sugar, vanilla 2, 2 pinches salt 6 eggs, 370 g of flour, 15 g of baking powder, 370 ml liquor, 250 g of chocolate sprinkles. * liqueur cake is thick liquor. The original recipe is egg liqueur, but I used the first time Baileys, and the second time Amaru. Use the liquor you like, because his taste remains unchanged and determined fully taste the cake. * Chocolate sprinkles can be replaced with chocolate flakes or grated chocolate. * cake is delicious, but not suitable for children and do not know if we should be careful with driving. * The original name was Ants cake, but he was so alcoholic that at home we named Drunken many suits him.