Bailey's Irish Cream Cake
2 cups flour
1 3/4 cups sugar
3/4 cup cocoa
1/2 teaspoon salt
1 tablespoon baking soda
2/3 cup oil
3/4 cup buttermilk
1/4 cup bailey irish cream
1 cup strong black coffee
2 cups heavy whipping cream
1/4-1/2 cup powdered sugar
1/4 cup bailey irish cream (or more to taste - I tend to use 1/8 cup!!)
Sift dry ingredients together.
Beat egg, oil, buttermilk, liqueur, coffee together.
Add to the dry ingredients; beat together for about 3 minutes.
Pour into greased/floured 10" springform pan or 9x13 pan.
Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9x13- or until done.
Beat ingredients together until stiff.
Turn cake out onto a plate and frost with whipped cream mixture.
Sprinkle with chocolate curls.
Pairs Well With
This is the best, moistest cake