PREPARATION
- Preheat oven to 375º F and line a baking sheet (jelly roll pan) with parchment paper or grease with non-stick spray.
- In a medium bowl, whisk together flour, baking powder, baking soda and salt, and set aside.
- In a small bowl or measuring cup, combine Irish cream and creamer and stir together.
- In a large bowl or mixer, cream butter and sugar together until fluffy and lightened in color. 2-3 minutes.
- Beat in eggs and vanilla extract until incorporated, then alternate between adding dry ingredients and Irish cream mixture, beginning and ending with dry ingredients.
- Pour batter into greased baking sheet and spread into an even layer.
- Place baking sheet in oven and bake for 17-19 minutes, or until edges pull away from sides of pan and toothpick inserted in center comes out clean.
- For the icing: in a medium or large saucepan, whisk together butter, sugar, Irish creamer and milk over medium-high heat. Bring mixture to a boil, then remove from heat.
- Stir in 4 cups powdered sugar (to start), vanilla extract and salt, stirring until smooth and thickened. (Add more powdered sugar, if desired.) Pour over cake and let set.
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