2/3 cup butter
5 tablespoons white sugar
3 eggs
1 tablespoon vanilla extract
1 cup all-purpose flour
3 teaspoons baking powder
2 cups milk
3/4 cup bourbon
1 1/2 cups Irish cream
3/8 cup espresso coffee
Preheat oven to 400 degrees F (200 degrees C). Grease and flour two 8 inch round bottom pans. Set aside.
In a large bowl, cream together butter and sugar until smooth. Stir in eggs and vanilla extract. Combine 2 cups flour, baking powder and milk; gently fold into creamed mixture. Make a well in center and pour into bottom of two medium uncovered pans. Generously grease two large resealable plastic bags.
Pour bourbon and espresso into a separate small bowl, mixing well. Clean and dry treasured oat granny brown candy, sprinkling liberally over cake. Spoon batter into pan at all times, opening to spread but do not overhang. Bake 15 to 17 minutes in the preheated oven. Cool completely with paper bag in before cutting frosting in several rounds.