do you have a drinking problem if you bake with alcohol?

I love a good  drink, I also love a good cake, so I often combine the two. I make a screwdriver cake, a mocha vodka cake, Caribbean rum cake, chocolate mousse with dark rum, and more. I found a recipe for a chocolate stout cake a few years back and never tried it. Then a few months ago, I saw an idea for Irish car bomb cupcakes. My mouth could not stop watering. (http://en.wikipedia.org/wiki/Irish_car_bomb). In order to make this cake I needed to some some research. The recipe calls for Irish cream, hard to find any kosher, let alone pareve.I did some research and found a recipe to make my own. Only problem was i needed pareve sweetened condensed milk, ummm where in the world was i going to find that? So I went to my favorite site www.joyofkosher.com, and looked there. Still did not find it, so I emailed a friend who works in the kosher food industry and she helped. Joy of Kosher came through. http://joyof.kosher.com/2011/06/03/pareve-substitution-for-sweetened-condensed-milk/  It took me a while to make it, but it was worth it.
This cake was a labor of love, actually is was fast and easy once i had the ingredients ready. I did realize that I do need a blender, note to self, do not use food processor to mix liquids, it makes a huge mess! and more importantly it wastes good alcohol.  So here we go!
to make an amazing paeve Irish cream you need a few ingredients. I would say the most important one is a friend to drink some with you when it is done. (thanks Toby for coming over).
You will need to make the sweetned condensed milk first. It takes a while on the stove, be patient.
3 cups of soy milk
1/2 cup sugar
leave on medium heat until it reduces to about a cup and a half. when it is done, add a drop or two of vanilla and a pinch of salt. 
Now that you have that you can make the Irish cream.
1 cup richs whip (one container)
14 ounces sweetned condensed milk
1 2/3 cup Irish whiskey
1 tsp instant coffe crystals (disolved in the SCmilk while warm)
2 TBS chocolate syrup
1 tsp vanilla
blend for 30 seconds
now have some in a glass with some ice

I bottled it in some glass bottles i bought a long time ago when i was on a chocolate liqueur kick. (i know they would come in handy at some point).

Now for the cake, this cake is good enough on its own. You can make it in a bundt pan and enjoy. But that is too boring for me.
Chocolate stout cake

1 cup Guinness
10 tbs margarine
6 TBS cocoa (i always use dutch pressed)
2 cups sugar
6 TBS pareve sour cream
1 TBS vanilla
2 eggs
2 cups flour
2 1/2 tsp baking soda
Melt Guinness and margarine on low flame. Once melted remove from heat. Add cocoa and sugar, mix. then add eggs, sour cream and vanilla. Mix flour and baking soda together, then add to mixture.
Grease 2 8 inch pans. i always use bakers joy, it has a little flour in it. Bake at 350 for about 30-35 min. (i think, i wasn't watching) just make sure the cake is done, insert a cake tester or toothpick in the middle to make sure it is done.
let it cool completly int he pans. then flip them out on to wax paper. With a pastry brush brush the cakes with the irish cream.
For the filling you will need a irish whiskey chocolate buttercream. I can't give you my recipe for buttercream but I can give you the one from wilton.com instead of some of the water, use the irish whiskey until desired strength.
http://www.wilton.com/recipe/Chocolate-Buttercream-Icing

for the frosting you can use this recipe, and substitute irish cream for the water.
http://www.wilton.com/recipe/Buttercream-Icing  (you want this to be thin enough to spread and frost the cake.)

YUMMMYYYYYY!!!!!!!!!