Irish Cream Cake and My Little Helper

I didn't intend to be away from the blog for this long, but it's been a couple weeks since I shared a recipe with you guys. Luckily, Hayden stepped in and did a guest post for me about his new favorite foods. Thanks Boo Bear! I'd love to say I was on vacation but it has just been a busy couple of weeks for us. Today, though, I was able to get back in the kitchen and bake up this delicious cake.

Usually Hayden sits in his swing, exersaucer or the high chair and plays when I'm in the kitchen but today he wanted to help. With him in one arm, I picked up the baking powder tin and he put his hands around it while I measured out the needed 1/4 teaspoon. When it came time to pull out the mixer he held on to the handle and when I poured out the booze, he immediately tried to put it into his mouth. That's my boy!

I've made this cake before and was wanting to make it again for St. Patrick's Day. The only thing I did differently this time was to omit the Guittard Cappuccino Chips. I have a surplus of them because I bought out the supply from World Market a couple years ago when they were discontinued, but I realize you all don't have them hiding out in your pantry so regular chocolate chips can be subbed. This cake is tender and moist, but slightly dense at the same time. And it's boozy from the addition of Bailey's Irish Cream in the cake and the glaze. It's been awhile since I've eaten it but it's just as good as I remember. If you're not into baking dozens of leprechaun topped green frosted cupcakes for the 17th, maybe you'll try this "adult" cake instead. And before you start feeling too guilty, it only has 5 tablespoons of butter in it and that includes the glaze. It's practically low fat!

Glazed Irish Cream Cake previously seen HERE
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For the Cake:

• 2/3 cup all purpose flour
• 1/4 tsp. baking powder
• 1/8 tsp. baking soda
• 1/8 tsp. salt
• 3 Tbsp. unsalted butter, softened
• 1/2 cup sugar
• 1 large egg
• 1/2 tsp. vanilla
• 1/4 cup Bailey's Irish Cream
• 1/8 cup milk

For the Glaze:

• 2 Tbsp. butter, softened
• 3/4 cup powdered sugar
• 1 Tbsp. Bailey's Irish Cream
• 1 tsp. milk or half-n-half, or more if needed
• Guittard Cappuccino Chips or chocolate chips for garnish (optional)

Preheat oven to 350 degrees F. Spray 8-inch pan with non-stick spray and set aside.

In a small bowl, whisk together flour, baking powder, baking soda and salt. In a large bowl, cream together butter and sugar until light and fluffy. Beat in egg, followed by vanilla extract. Mix in half of the flour mixture, followed by the Irish cream and milk, then the remaining flour mixture and mix til well blended. Pour batter into prepared pan.

Bake for approximately 24 minutes or until a toothpick inserted in the center comes out clean. Cool in pan on a wire rack until completely cool. Turn out cooled cake onto a platter and make the glaze.

To make the glaze, add all the ingredients in a small bowl and mix until smooth and pourable. Add more milk a half teaspoon at a time if needed. Garnish the cake with Cappuccino chips or chocolate chips before the glaze sets up, if desired.

Happy St. Patrick's Day!