Phenomenal Phoods

Box Mix Yellow Cake with Chocolate Baileys Buttercream

Ingredients:

For the cake

• 1 box yellow cake mix*
• 1/2 cup melted butter
• 1/2 cup water
• 3 eggs
• 1/2 cup Baileys
• 1 teaspoon almond extract

For the frosting

• 1/2 cup butter, softened to room temperature
• 2 cups powdered sugar
• 1/3 cup cocoa powder
• 1 teaspoon vanilla
• Pinch of salt
• 5 tablespoons Baileys
• 1/2 cup sweetened, shredded coconut

Instructions:

For the cake

1. Preheat oven to 350 degrees F. Butter the bottom and sides of a 9x13 cake pan. Place a piece of parchment paper in the bottom of the pan. Add a spoonful of flour to the pan and tap it over the sink, while turning the pan, to coat the sides in flour. Remove any excess flour.
2. Combine the all ingredients in a large bowl and mix on high with an electric mixer for 2 minutes to beat air into the batter.
3. Pour cake batter into prepare pan and smooth with a spatula.
4. Bake at 350 degrees F. for 25-28 minutes until a toothpick comes out clean or according to the box mix instructions. Let the cake cool in the pan for 10 minutes before turning it out onto a clean surface. Let cool completely before frosting.

For the frosting

1. Use a mixer to beat the butter until smooth, about 2 minutes.
2. Add remaining ingredients and mix until smooth and spreadable.
3. Spread generously on top of cooled cake.
4. Toast the coconut in a pan on the stove over medium-low heat for 5-10 minutes until lightly browned. Stir regularly to prevent burning.
5. Sprinkle toasted coconut on top of frosting.