Frosting:
2-3/4 C. heavy cream, chilled
1/3 C. Bailey’s Irish Cream, chilled
¼ C. sugar
1 t. vanilla
½ t. cinnamon

Cake:
Preheat oven to 350º. Butter & flour two 9" round cake pans. Combine dry ingredients, set aside. In a small pot over medium heat, combine Baileys & butter; heat until butter melts & mixture almost boils. Remove from heat, stir in vanilla. Cover to keep warm. In a bowl with mixer at high speed beat eggs until pale yellow & tripled in volume (7-8 minutes). Reduce speed to medium; beat in sugar 2 T. at a time, until combined. Reduce speed to low. In a thin steady stream beat hot Bailey’s mixture into egg mixture until just combined. Beat in flour mixture until just combined. Divide batter between pans. Bake 20 minutes, or until pick comes out clean. Cool in pans on racks 10 minutes; remove to racks to cool completely.

Frosting:
Combine all ingredients. With mixer at high speed, beat until stiff peaks form (3-5 minutes). Refrigerate frosting until ready to use. To assemble, trim cake to level if necessary. Place 1 cake layer on serving platter, spread with 1 cup frosting. Top with remaining cake layer. Frost top & sides with remaining frosting. Garnish with chocolate pieces, if desired. Yield: 12 servings.