Ingredients
- Irish Cream Frosting:
- 1 cup water
- 2 tbsp instant coffee
- 1 (18.25 oz) box white cake mix with pudding
- 1/3 cup vegetable oil
- 3 large eggs, lightly beaten
- Irish Cream Frosting (recipe follows)
- 2 (6 oz) packages slivered almonds, toasted and cooled completely
- 1/4 cup Bailey's Irish Cream liquor
- 1 1/2 tbsp instant coffee
- 1 cup (2 sticks) butter, softened
- 4 cups confectioners' sugar
Preparation
Step 1
Preheat oven to 350 degrees. Grease and flour 2 (9-inch) 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; or until combined. Pour batter into prepared pans.
Bake for 20 to 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.
For frosting, in a small bowl, combine liquor 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.
Spread frosting between layers and on top and sides of cake. Gently press toasted almonds over cake.
*I usually make double the amount of frosting called for.