IRISH CREME CAKE by Paula Deen By SusanStyle recipe Comments | 0 Favorites | 120 Print Irish Creme Cake IRISH CREME CAKE by Paula Deen Ingredients IRISH CREAM CAKE1 cup water2 tablespoons instant coffee1 box white cake mix with pudding in the mix1/3 cup vegetable oil3 large eggs, slightly beatenIRISH CREAM FROSTING2- 6oz. packages slivered almonds, toasted and completely cooled1/4 cup Bailey’s Irish Cream1 1/2 tsp. instant coffee1 cup (2 sticks) butter4 cups confectioners sugar Instructions 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. Frosting: 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.