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1
Mix cake almost according to package directions.
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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.
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3
Mix until just blended.
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4
Do not beat it too much.
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5
Bake according to package, until toothpick comes out clean, or cake springs a bit when touched.
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6
Frosting: In a small bowl, combine Bailey's, instant espresso, and vanilla, set aside.
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7
In mixing bowl, cream butter and shortening until lump free.
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8
Add cream cheese and peanut butter and turn mixer on low.
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9
Pour powdered sugar slowly stopping halfway to add in the Bailey's/espresso/vanilla mixture.
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10
Continue to add powdered sugar until you reach desired consistency.
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11
Beat on med-hi for a few minutes and scrape down the bowl a few times until everything is well incorporated and fluffy.
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12
Ice cakes or cupcakes and sprinkle with espresso powder or garnish with chocolate covered espresso beans.
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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.
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14
Recipes are guidelines; not Gospel, play with them!