Irish Cream Cake

Directions

Cake

1. Preheat oven to 350°F (176°C). Lightly spray three 8" round cake pans.
2. In a medium bowl, combine eggs, oil, coffee and ½ cup Irish cream.
3. Slowly add two packages of Kinnikinnick Chocolate Cake Mix to liquid mixture. Mix for 2 - 3 minutes until combined.
4. Divide batter evenly between cake pans.
5. Bake in preheated oven for 28 - 32 minutes (when ready, cake will spring back when touched lightly on top).
6. Remove from oven. Let cakes cool slightly before inverting pans. Carefully remove pans and let cool completely.
7. Trim the top of the cakes flat to create three even cake bases.

Icing

1. In a medium bowl, mix cream cheese until smooth (approx. 4 - 5 minutes).
2. Add butter and mix until smooth.
3. Slowly add sifted icing sugar 1 cup at a time, alternating with Irish cream. Mix until smooth and incorporated.

Assembly

1. Brush bottom cake with a thin layer of reserved Irish cream.
2. Spread ¼ of the icing on bottom cake layer for filling. Use an offset spatula to spread evenly.
3. Place second layer of cake on top. Brush cake layer with a thin layer of reserved Irish cream and spread with ¼ of the icing for filling.
4. Place third layer of cake on top.  Do not brush top layer with Irish cream.
5. Ice sides & top of Irish Cream Cake with remainder of the icing.
6. Decorate top or sides with optional chocolate shavings.

Yields 1 cake