CAKE

1. Heat oven to 350 degrees F. Grease and lightly flour bottom and sides of three 8-inch round baking pans; set aside.
2. In a medium bowl, whisk flour, sugar, baking powder and salt; set aside.
3. In large bowl using an electric mixer on low speed, beat shortening, eggs, and vanilla until just combined. Gradually add parts flour-mixture alternating with BAILEYS® Macadamia Brittle Coffee Creamer. Fold in macadamia nuts. Divide and pour batter evenly into baking pans.
4. Bake 40 to 45 minutes or until a toothpick inserted in center of cakes comes out clean. Allow cakes to cool for 10 minutes in pan before removing and transferring cakes to a wire rack for additional cooling.

BRITTLE

1. Using a cooking spray or about 1 tablespoon of butter, or vegetable oil, grease a large baking sheet, set aside.
2. In a 3-quart saucepan on medium heat, bring sugar, corn syrup and water to a light rolling boil. Do not stir. Continue to boil until sugar is completely dissolved and liquid begins to form a golden-amber color, about 10 to 15 minutes. Note: Around the 10 minute mark or when a candy thermometer approaches 300 degrees F, keep an eye out. The color of the caramel liquid can quickly change within seconds from amber to an undesirable dark brown color.
3. Immediately remove pan from heat and stir in butter or margarine, baking soda and macadamia nuts; mix until fully coated. Transfer and evenly spread onto the greased baking sheet.
4. Allow brittle to cool for about 20 minutes. When hardened, break brittle into shards.

FROSTING

1. Meanwhile, in a medium microwaveable bowl, melt white chocolate for 30 seconds, stir and reheat at 15 second intervals until about 75 % of white chocolate has melted. Continue stirring until all of the white chocolate has completely melted; set aside to cool to room temperature.
2. In a large bowl using an electric mixer* beat butter until light and fluffy. Add in cooled melted white chocolate and beat together for 30 seconds.
3. On low speed, beat in 5 cups of powdered sugar, vanilla and 6 tablespoons of BAILEYS® Macadamia Brittle Coffee Creamer until smooth and spreadable. Add 1/2 tablespoon at a time if frosting is too thick or 1 cup of powdered sugar if frosting is too thin.

ASSEMBLY

1. Once cakes have cooled, place each cake above a flat leveled surface. Use a long serrated knife at eye level to the cake, cut any dome-shaped tops to create an even flat surface; discard or eat scraps.
2. Place one cake layer over a cake plate/stand cut-side-down. Using an angled spatula, generously spread frosting on top. Place the second cake layer cut-side-down over the frosting and gently press downward to seal any gaps between the frosting and cake layer. Repeat this process for the final cake layer. (Note: frosting may spill over the sides of the cakes, it will be used.)
3. Once layers have been frosted, continue to evenly frost around the sides of the cake. Generously apply more frosting if needed. Use a bench scraper to glide along the sides of the cake to sharpen edges and remove excess frosting.
4. Fit a piping bag with a closed or open star tip and fill bag with remaining frosting. Pipe swirls around the top of the cake’s perimeter. Pipe a second row closer to the center. Leave the center empty to place several shards of macadamia brittle.
5. Cut slices of cake using a long and sharp serrated knife. ENJOY!