Method

1. Remove 1 pouch Krusteaz Professional Ready to Bake Sweet Cream Vanilla Cake & Muffin batter from refrigerator. No slacking required.
2. Prepare 2, 9-inch round cake pans by lightly greasing, lining with parchment and then lightly greasing the parchment paper.
3. Cut open one end of the pouch and squeeze all of batter into a bowl. Add 2 Tbsp. whiskey.
4. Scale half the batter into each prepared pan. Spread batter evenly in pans.
5. For convection oven, bake at 300°F at low fan speed for 25-30 minutes. Allow cakes to cool completely before removing from pans.
6. Remove cakes from pans and use a leveler to remove the tops of the cakes. Chef tip: Cake scraps can be cut into cubes and made into individual shooters served in a whiskey glass.
7. To prepare the frosting: In a bowl beat the mascarpone, cream cheese, confectioners sugar, heavy cream, vanilla, whiskey and salt together for about 1 minute, until fluffy.
8. Place one cake cut side up on your serving dish. Pipe frosting onto cake, then top with the second cake, cut side down.
9. For the glaze: Place butter, heavy whipping cream, sugar and brown sugar into a small pot over medium heat. Bring to a boil and simmer for 2 to 3 minutes.
10. Remove from heat and allow to cool slightly, then add whiskey. Stir until the consistency is slightly thick, but also pourable.
11. Pour over the cake and allow to run slightly down the edges. Decorate with a sprig of mint or shamrock if you're lucky enough to find it!