Vegan Chocolate Beer Cake with Cream Cheese Bailey’s Frosting

To continue our somewhat related to St. Patrick’s Day celebrations we made  Chef Chloe’s Chocolate Beer Cupcakes into a cake and frosted it with a vegan cream cheese Bailey’s style topping (blend together 1/3 cup vegan cream cheese, 1/3 coconut Earth Balance, 1 TBL sugar, 1 TBL melted chocolate chips, 1 TBL coffee, 1 TBL whiskey. Then refrigerate topping for 30 minutes before frosting the cake.)