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