1 1/2 cups (3 stick) unsalted butter, room temperature
2 cups sugar
3 eggs
1/4 cup Irish cream non-alcoholic espresso creamer
1/2 cup Bailey’s Irish cream
2 teaspoons vanilla extract
Frosting:
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup complete milk
1/4 cup Bailey’s Irish cream or Irish cream non-alcoholic espresso creamer
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar
PREPARATION
Preheat oven to 375º F and line a baking sheet (jelly roll pan) with parchment paper or grease with non-stick spray.
In a medium bowl, whisk collectively flour, baking powder, baking soda and salt, and put aside.
In a small bowl or measuring cup, mix Irish cream and creamer and stir collectively.
In a big bowl or mixer, cream butter and sugar collectively till fluffy and lightened in shade. 2-3 minutes.
Beat in eggs and vanilla extract till integrated, then alternate between including dry substances and Irish cream combination, starting and ending with dry substances.
Pour batter into greased baking sheet and unfold into a good layer.
Place baking sheet in oven and bake for 17-19 minutes, or till edges draw back from sides of pan and toothpick inserted in heart comes out clear.
For the icing: in a medium or giant saucepan, whisk collectively butter, sugar, Irish creamer and milk over medium-high warmth. Deliver combination to a boil, then take away from warmth.
Stir in 4 cups powdered sugar (to begin), vanilla extract and salt, stirring till easy and thickened. (Add extra powdered sugar, if desired.) Pour over cake and let set.
