Beulah’s St. Patrick’s Irish Cream Cake

SERVING SIZE  12

INGREDIENTS

  • 2cups flour
  • 1 3⁄4 cups sugar
  •  3⁄4 cup cocoa
  • 1⁄2 teaspoon salt
  • 1 tablespoon baking soda
  • 1 egg
  • 2/3 cup oil
  •  1/2 cup buttermilk
  • 1/2 cup bailey Irish cream
  • 1/4 cup whiskey
  • 3/4   cup strong black coffee

Frosting

  • 2  cups heavy whipping cream
  • 1⁄2 cup powdered sugar
  •  1⁄4 cup Bailey Irish Cream
  •  1/4 cup Irish whiskey

Directions

  1.  Cake: Sift dry ingredients together.
  2. Beat egg, oil, buttermilk, liqueur, whiskey, and coffee together.
  3. Add to the dry ingredients; beat together for about 3 minutes.
  4. Pour into greased/floured 10″ spring form pan or 9×13 pan.
  5. Bake at 350 for 35 to 40 minutes for the spring form or 25 to 30 minutes for the 9×13- or until done.
  6.  Cool.
  7. Frosting: beat ingredients together until stiff.
  8. Turn cake out onto a plate and frost with whipped cream mixture.
  9.  Sprinkle with chocolate curls and mint leaves