Thanks all who provided me with yummy recipes for my Bailey's Irish Cream! After I read all the recipes, I decided to try "Bailey's Irish Cream Cake" first as I have been looking for a cake that can be baked in a 9 x 13 baking try. This recipe is also easy enough for my first attempt! ^_^ The following is the recipe given and my modification. This made a HUGE cake and I had to share it my neighbours and the friend who gave me the Bailey's!

My next ambition is to make the cheesecake. Will report after I make it. Bye for now! ^_^
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Bailey's Irish Cream Cake (Serves 16)

2 C cake flour
2 tsp baking powder
1/2 tsp salt
1/2 C butter
2 C sugar
**(I REDUCED IT 1 CUP AS DIABETES IS A PROBLEM IN THE FAMILY.)
3 eggs
4 oz.(4 squares) unsweetened chocolate, melted
**(I ONLY HAD DUTCH "BITTERSWEET CHOCOLATE" ON HAND.)
1 tsp vanilla
1 C Bailey's Irish Cream liqueur
1/2 C milk
1 C chopped walnuts (I assume these could be optional)
**(I ADDED PECAN NUTS AS THAT'S THE ONLY NUTS LEFT IN THE PANTRY. SINCE MY FAMILY DON'T LIKE CHUNKY NUTS, I ALSO "MINCED" THE NUTS UNTIL FINE.)

Sift cake flour, baking powder, & salt. Cream butter & sugar.Add eggs. Mix in chocolate & vanilla. Add flour mixture & Bailey's to creamed mixture. Add milk & nuts. Mix well. Bake @ 350 F. in greased 9 x 13 pan or 2 round pans for 30 min., or in prepared bundt pan for 50 minutes.

Frost with a buttercream frosting flavored with Bailey's.

Note: Poking holes into the cake (use the handle of a wooden spoon) & drizzling it with Bailey's will intensify the flavor.
**(I DODN'T DO THIS PROCEDURE AS 1 CUP OF BAILEY'S IS ENOUGH FOR US!)

The frosting I used was the "Sour Cream Ganache" from "The Cake Bible". I used this one for the "Cordon Rose Banana Cake" before and we liked it a lot. I added 2 t. Bailey's in the creamed mixture.
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Sour Cream Ganache (p. 275)
Makes 2 2/3 cups
(enough to frost one 9 x 2 inch cake layer)

Ingredients:
12 oz. bittersweet chocolate
14 oz. Sour cream

In a double boiler set over hot water or in a microwave on high powder, stirring every 10 sec, melt the chocolate. Remove from the heat and add the sour cream. Stir with a rubber spatula until uniform in color. If the pan feels warm, transwer to a bowl.
Use at once or store, and when ready to use soften by placing the bowl in a water bath or a micorwave for few seconds, stirring gently.

Store: 3 days room temp. 3 weeks, refrigerated, 6 months frozen.

Pointers for success: the chocolate ,must be still warm and the sour cream room temperature when combined or the chocolate will lump.

YUM! YUM! YUM! YUM! YUM! YUM! YUM! YUMMY!