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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Chocolate, espresso, Bailey's, AND peanut butter!!! All in one convenient package?!?! Need I say more???!?!?! Ingredients:
1 (8 ounce) box chocolate cake mix |
milk |
3 tablespoons mayonnaise |
1 tablespoon baileys irish cream or 1 tablespoon kahlua |
1 tablespoon instant espresso |
1/2 cup butter, softened |
1/4 cup shortening |
8 ounces cream cheese, softened |
4 tablespoons smooth peanut butter |
powdered sugar |
1 teaspoon vanilla |
2 teaspoons baileys irish cream or 2 teaspoons kahlua |
1 tablespoon instant espresso |
Directions:
1. Mix cake almost according to package directions. 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. Mix until just blended. Do not beat it too much.
2. Bake according to package, until toothpick comes out clean, or cake springs a bit when touched.
3. Frosting: In a small bowl, combine Bailey's, instant espresso, and vanilla, set aside.
4. In mixing bowl, cream butter and shortening until lump free.
5. Add cream cheese and peanut butter and turn mixer on low.
6. Pour powdered sugar slowly stopping halfway to add in the Bailey's/espresso/vanilla mixture.
7. Continue to add powdered sugar until you reach desired consistency.
8. Beat on med-hi for a few minutes and scrape down the bowl a few times until everything is well incorporated and fluffy.
9. Ice cakes or cupcakes and sprinkle with espresso powder or garnish with chocolate covered espresso beans.
10. 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.
11. Recipes are guidelines; not Gospel, play with them!
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