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Irish Cream Cake Brown
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2 3/4 c. flour
2 1/2 tsp. baking powder
1/2 c. butter
1 3/4 c. sugar
1 1/2 tsp. vanilla
2 eggs
1/2 c. Baileys Irish Cream
3/4 c. milk
Grease and flour 2 (8 x 1 1/2) or 9 x 1 1/2 inch round pans. Combine flour, baking powder and 1 teaspoon salt, set aside. Beat butter until lightly and fluffy. Add sugar and vanilla. Beat until well combined. Add eggs, beating 1 minute between each. Add dry ingredients alternating with milk and Irish Cream, beating well. Split between 2 pans. Bake at 375 degrees for 30 to 35 minutes. Cool before frosting.
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