Bailey's Irish Cream PB Whip Cake*

• 2 box any flavor you like
• 2 tbsp baileys irish cream to cake mix
• 1 1/2 quart heavy whipping cream
• 1 cup sugar
• 3 box hersheys white chocolate pudding
• 1/3 cup bailey's
• 1 tbsp vanilla extract
• 1 tbsp coffee extract
• 1 cup creamy peanut butter

1. start by baking cake as directed on box.
2. Just add in baileys flavoring.this is a big cake recipe is for bottom 14"pan top 12".you can adjust your cake & whipping to your needs
3. let cakes cool completely.
4. if your doing them like this I added..1/2 cup pb, 1tspn Bailey's, 1 large tub cool whip.
5. whipped together & added to middle of large cake but optional.
6. for whip cream, heat up your pb for just 30-50 seconds to loosen it up, give a stir & set aside .
7. now add heavy cream & all other items to stand up mixer, stopping periodically to scrap sides & check for taste, if you don't have one you can do in 2 batches with hand mixer makes a lot of whipping.Once your whipping is thickening slowly add in pb.should be loose enough to incorporate well.Refridgerate for at least 30 minutes.
8. decorate as you like.
9. *you can adjust your sugar as you like*

like, irish cream, cream, sugar, white chocolate pudding, baileys, vanilla, coffee, peanut butter

Taken from cookpad.com/us/recipes/344406-baileys-irish-cream-pb-whip-cake (may not work)