Bailey's Irish Cream PB Whip Cake*

start by baking cake as directed on box. 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

let cakes cool completely. if your doing them like this I added..1/2 cup pb, 1tspn Bailey's, 1 large tub cool whip. whipped together & added to middle of large cake but optional.

for whip cream, heat up your pb for just 30-50 seconds to loosen it up, give a stir & set aside .

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. decorate as you like. *you can adjust your sugar as you like*