Preheat oven to 325°F. Generously grease and flour 12-cup fluted tube pan.
Beat butter in large bowl until smooth. Add sugar and continue beating until light and fluffy. Add eggs, one at a time, beating well after each addition. At low speed, add flour and creamer alternately, beginning and ending with flour. Mix well after each addition. Stir in extract.
Pour into prepared pan. Bake 70 to 80 minutes, or until toothpick inserted near the center comes out clean. Cool in pan 10 minutes; invert onto cooling rack. Cool completely. Sprinkle with 1 tablespoon confectioners' sugar if desired.
Cut cake into serving pieces; top each serving with a dollop of Whipped Cream Topping. Garnish with a sprig of mint, or drizzle your favorite Irish Cream Liquor over, if desired. For a special touch, top with a Chocolate Shamrock Filigree.
Whipped Cream Topping: In small mixing bowl, beat cream until soft peaks form. Gradually add confectioners' sugar. Add vanilla extract. Continue beating until stiff peaks form.
Chocolate Shamrock Filigrees: Melt chocolate chips in resealable plastic bag. Snip a small opening in one corner. Pipe the outline of a shamrock approximately 1/4 inch wide on individual squares of waxed paper. Refrigerate until serving time. Peel from waxed paper and place on dollop of Whipped Cream Topping.
For a more intense Irish Cream flavor, substitute regular Irish Cream Liquor for the coffee creamer, add 1/2 teaspoon baking powder and 1/4 teaspoon to dry ingredients.
Decorate for St. Patrick's Day, with chocolate filigrees in the shape of shamrocks. See recipe instructions for details.