1 cup (2 sticks) butter
1 cup packed brown sugar
1 cup white sugar
2 tbsp. Bailey's Irish cream
2 tsp. peppermint schnapps
2 eggs
2 cups all-purpose flour
1 tsp. baking powder
1/4 tsp. salt
green food coloring (optional)

Preheat oven to 350°F.

In a medium bowl, cream butter and sugars until smooth. Add in Bailey's, schnapps and eggs.

In a smaller bowl, sift flour, baking powder and salt. Add dry mixture to the wet slowly until all combined. If desired, add food coloring to obtain desired shade of green.

Spoon into greased 9x13-inch pan. Bake at 350°F for 25 to 30 minutes, or until a toothpick inserted comes out clean. Let cake cool completely before glazing.

Irish Glaze:

2 1/2 cups powdered sugar
1/4 cup (1/2 stick) butter, melted
2 tsp. peppermint schnapps
2 tbsp. Bailey's Irish cream
green sprinkles or jimmies (optional)

To mix the glaze, measure powdered sugar into a small bowl. Melt butter and add to powdered sugar. Add schnapps and Bailey's and stir until smooth. If the glaze is too thick, drizzle in Bailey's a teaspoon at a time. If too thin, add powdered sugar a tablespoon at a time. Spoon over cooled cake and add sprinkles or jimmies if desired. Allow glaze to cool and harden before cutting.

Tips:If you prefer a thicker cake, a greased 8x8-inch pan may be used instead. To double to recipe, increase baking time to 35-40 minutes (more or less, depending on your oven).

A shamrock-shaped cookie cutter adds a bit of festive flair.

Submitted by: Jessica