Is it kind of sad to admit that I bought Baileys because I wanted just about 1.5 tbsp of it to make my frosting? I should have gone down to the bar and bought a shot... now what to do with the rest of the bottle? Anyone want to come over for some coffee with Baileys?
Well. Here is it. My "new" St. Patty's Day recipe. Each year, I push myself to make something new this holiday... I think I might be running out of things to make.. well next year, it will have to be Irish soda bread... we will see. I love my guinness cakes.. they're probably the best tasting/ texture cake that I make, but.... the huge problem is that there is SO much butter and fat... When I look at a recipe and see 4 sticks of butter.... 1 1/3 cups of sour cream... a bunch of eggs... and beer.. wooo weee... I get a little faint. I save that recipe for a special occassion.. where I give out more cake than I eat... I didn't want to add more calories than necessary this year and I found a recipe that was little bit easier... it had oil.. not butter ( texture is compromised)..... but the rest is a pretty standard recipe... This recipe was good.. not GREAT.. but good enough... the best part is the icing. Bailey's buttercream... oh my. It piped like a dream... and stabilized/ crusted over very quickly. It was a perfect combination and not to mention perfect dessert for this festive weekend.
I didn't like the texture of the cake so much compared to my other guinness chocolate cake recipe, so I won't post it... also I can't find it either :( But... Butter matters...... 4 sticks worth.. haha
For the frosting : I brought half a stick of butter to room temp, creamed it for a few minutes, added
a few cups of powdered sugar ( I usually add until it's pretty stiff.. probably 2 cups).. added 1.5 tbsp or so of Baileys, whipped it up and adjusted until the frosting was a nice semi-stiff consistency,
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