Irish Cream Cake

Irish Cream Cake

Cake:
1/2 cup butter, softened
1 1/4 cup sugar
2 eggs
1 1/2 cups all purpose flour
1/2 cups cake flour
2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/3 cup Irish Cream Liqueur
1/2 cup milk
1 tsp vanilla extract

In a mixer, cream butter and sugar until well combined, about 5 minutes, scraping the sides of the bowl often. Add the eggs, one at a time, mixing well after the addition of each egg.

In a seperate bowl whisk together the flours, baking powder, baking soda and salt.

In a large measuring cup combine the milk, Irish Cream, and vanilla

Alternate mixing the dry ingredients and the wet ingredients into the butter and sugar mixture. Always start with the dry and finish with the dry. Scrape bottom of bowl well.

Divide the batter between two 9 inch round cake pans that have been buttered and floured. Bake for 45 minutes at 350 degrees. 

Let cool for 20 minutes, turn out of pan and let cool completely.

Frosting:
1/2 cup butter, softened
4 oz cream cheese, softened
1/3 cup Irish Cream Liqueur
Up to 1 small box of powdered sugar

In an electric mixer, cream the butter and cream cheese until well combined. Add the Irish Cream and mix again, it will loook lumpy and weird. Add confectioners sugar 1/2 cup at a time until reaching the desired consistency.

Frost the cake generously. 

The icing is SOOOOOOOO yummy!

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