Irish Cream Cake

Irish Cream Cake
Makes 1 (9-inch) cake
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  1. 1 cup water
  2. 2 tablespoons instant coffee granules
  3. 1 (18.25-ounce) box white cake mix with pudding
  4. 3 large eggs, lightly beaten
  5. 1/3 cup vegetable oil
  1. 1/4 cup Irish cream liqueur
  2. 1 1/2 tablespoons instant coffee granules
  3. 1 cup butter, softened
  4. 4 cups confectioners’ sugar
  5. 2 (6-ounce) packages slivered almonds, toasted
  1. Preheat oven to 350°. Spray 2 (9-inch) round cake pans with nonstick baking spray with flour.
  2. For batter: In a large bowl, stir together 1 cup water and instant coffee until dissolved. Add cake mix, eggs, and oil, and beat with a mixer at medium speed for 2 minutes. Pour batter into prepared pans.
  3. Bake for 20 to 22 minutes or until a wooden pick inserted in center comes out clean. Let cool in pans on wire racks for 10 minutes. Remove from pans, and let cool completely on wire racks.
  4. For frosting: In a small bowl, stir together liqueur and instant coffee. In a large bowl, beat butter with a mixer at medium speed until creamy. Add liqueur mixture, and beat until combined. Gradually add confectioners’ sugar, 1 cup at a time, beating until smooth after each addition.
  5. Spread frosting between layers and on top and sides of cake; gently press almonds onto sides of cake. Cover and refrigerate for up to 3 days.
Paula Deen Magazine