1 1/2 cups (3 stick) unsalted butter, room temperature
2 cups sugar
3 eggs
1/4 cup Irish cream non-alcoholic coffee creamer
1/2 cup Bailey’s Irish cream
2 teaspoons vanilla extract
Frosting:
1 cup sugar
3/4 cup (1 1/2 sticks) unsalted butter
1/4 cup whole milk
1/4 cup Bailey’s Irish cream or Irish cream non-alcoholic coffee creamer
1 teaspoon vanilla extract
1/4 teaspoon salt
4 cups powdered sugar
PREPARATION
Preheat oven to 375º F and line a baking sheet (jelly roll pan) with parchment paper or grease with non-stick spray.
In a medium bowl, whisk together flour, baking powder, baking soda and salt, and set aside.
In a small bowl or measuring cup, combine Irish cream and creamer and stir together.
In a large bowl or mixer, cream butter and sugar together until fluffy and lightened in color. 2-3 minutes.
Beat in eggs and vanilla extract until incorporated, then alternate between adding dry ingredients and Irish cream mixture, beginning and ending with dry ingredients.
Pour batter into greased baking sheet and spread into an even layer.
Place baking sheet in oven and bake for 17-19 minutes, or until edges pull away from sides of pan and toothpick inserted in center comes out clean.
For the icing: in a medium or large saucepan, whisk together butter, sugar, Irish creamer and milk over medium-high heat. Bring mixture to a boil, then remove from heat.
Stir in 4 cups powdered sugar (to start), vanilla extract and salt, stirring until smooth and thickened. (Add more powdered sugar, if desired.) Pour over cake and let set.
