Bailey Mocha Buzz

Directions

1. 1
   Mix cake almost according to package directions.
2. 2
   Reduce the oil by 3 T and substitute mayonnaise (this is not necessary, but makes it more moist), substitute milk for the water, add espresso and Bailey's, and whatever else the recipe calls for.
3. 3
   Mix until just blended.
4. 4
   Do not beat it too much.
5. 5
   Bake according to package, until toothpick comes out clean, or cake springs a bit when touched.
6. 6
   Frosting: In a small bowl, combine Bailey's, instant espresso, and vanilla, set aside.
7. 7
   In mixing bowl, cream butter and shortening until lump free.
8. 8
   Add cream cheese and peanut butter and turn mixer on low.
9. 9
   Pour powdered sugar slowly stopping halfway to add in the Bailey's/espresso/vanilla mixture.
10. 10
    Continue to add powdered sugar until you reach desired consistency.
11. 11
    Beat on med-hi for a few minutes and scrape down the bowl a few times until everything is well incorporated and fluffy.
12. 12
    Ice cakes or cupcakes and sprinkle with espresso powder or garnish with chocolate covered espresso beans.
13. 13
    Tips: I only use a hand whisk to mix my cakes, that way I only mix it just enough to get everything incorporated, the longer you mix it, and the higher speed, the tougher your cake will be.
14. 14
    Recipes are guidelines; not Gospel, play with them!