Baileys Cake

• 1 (9 inch) angel food cake, store bought
• 2 cups heavy cream
• 1/2 cup confectioners' sugar
• 1/2 cup Baileys Irish Cream
• 2 teaspoons vanilla
• 1/2 cup sliced almonds

1. Slice the top 1 1/4-inch from the top of angel food cake with a serrated knife.
2. Hollow out cake center, leaving a 1-inch wall inside,using a grapefruit knife.
3. Set top aside.
4. Beat heavy cream in a medium bowl until stiff with an electric mixer at high speed.
5. Fold in confectioners sugar until dissolved; fold in Baileys and vanilla just until blended.
6. Fill hollowed out cake with half the cream mixture.
7. Place filled cake on small cookie sheet.
8. Replace cake top.
9. Frost outside of cake with remaining cream mixture.
10. Cover cake with sliced almonds.
11. Freeze cake until sides are firm.
12. Cover cake with freezer plastic wrap.
13. Freeze until 2 hours before serving.
14. Transfer cake to cake plate and refrigerate until serving time.

angel food cake, heavy cream, confectioners, irish cream, vanilla, almonds

Taken from www.food.com/recipe/baileys-cake-231158 (may not work)