Irish Cream Celebration Cake {St Patricks Day}

   Irish Cream Celebration Cake --- YUM! I can not wait to get started on this for St Patrick's Day! This looks a little more complicated than I usually bake up but I am going to give it a shot. I think the kids will love it! 

Prep time: 30 minutes

Total time: 3 hours 

Servings: 8

For the full recipe and expert tips, head on over to Betty Crocker.

IngredientsCake1 box Betty Crocker™ SuperMoist™ devil’s food cake mix1 box (4-serving size) chocolate instant pudding and pie filling mix4 eggs1/3 cup vegetable oil1 cup Irish cream liqueur1 cup sour cream

Irish Cream Frosting1 cup butter, softened4 oz (half of 8-oz package) cream cheese, softened3 cups powdered sugar1/4 cup Irish cream liqueur1 teaspoon vanillaChocolate Glaze4 oz bittersweet baking chocolate, chopped1/2 cup whipping cream1/4 cup light corn syrup2 teaspoons vanilla1/3 cup sliced almonds, toasted

Directions

• Heat oven to 350°F (325°F for dark or nonstick pans). Spray 2 (9-inch) round cake pans with cooking spray.
• In large bowl, beat all cake ingredients with electric mixer on medium speed 5 minutes, scraping bowl occasionally, until well blended. Pour batter into pans. Bake 35 to 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely.
• In large bowl, beat butter and cream cheese with electric mixer on medium speed until light and fluffy. Reduce speed to low. Add powdered sugar, 1 cup at a time, beating until blended. Add 1/4 cup liqueur and 1 teaspoon vanilla; beat until frosting is smooth and spreadable.

• Place 1 cake layer on serving plate; spread with one-third of the frosting. Top with second layer. Frost side and top of cake with thin layer of frosting to seal in crumbs. Refrigerate 30 minutes. Frost cake with remaining frosting.

• Place chopped chocolate in small bowl. In small saucepan, heat whipping cream over medium heat until bubbles form around edge. Pour warm cream over chocolate; let stand 1 minute. Stir with whisk until chocolate is melted. Add corn syrup and 2 teaspoons vanilla. Stir until smooth. Let stand 10 minutes or until thickened.
• Pour glaze on top of cake, letting some glaze drip down side. Sprinkle almonds around edge of cake. Store in refrigerator.