We had our annual St. Patrick’s celebration on Thursday. Our “in-house” chefs served grilled corned beef for lunch. The corned beef was first slow cooked for a three hours and then finished quickly on the gas grill. But the real star of the day was Paula Deen’s Irish Cream Cake. it was decadent and delicious!
For those who want try the cake, here’s the recipe:
1 cup water
2 tablespoons instant coffee
1 box white cake mix with pudding in the mix
1/3 cup vegetable oil
3 large eggs, slightly beaten
IRISH CREAM FROSTING
2- 6oz. packages slivered almonds, toasted and completely cooled
1/4 cup Bailey’s Irish Cream
1 1/2 tsp. instant coffee
1 cup (2 sticks) butter
4 cups confectioners sugar
Preheat oven to 350 degrees. Grease and flour 2 (9inch) cake pans, set aside. In a small bowl, combine water and instant coffee, stir until coffee is dissolved. In a large mixing bowl, beat cake mix, coffee mixture, oil, and eggs at medium speed with an electric mixer for 2 minutes. Pour batter into prepared pans. Bake 20-22 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans and let cool completely. Spread frosting between layers and on top and sides of cake. Gently press toasted almonds over cake.
In a small bowl, combine the Bailey’s and coffee, stirring to combine. In a large mixing bowl, beat butter until creamy. Add coffee mixture, beating until combined. Gradually add confectioners sugar, 1 cup at a time, beating until combined after each addition.