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A vanilla Baileys cake layered with chocolate ganache and a coffee Baileys swiss meringue buttercream. Preheat oven to 350F. Grease and flour three 6″ cake rounds, line with parchment. In a medium bowl, whisk flour, baking powder, and salt and set aside. Combine milk and Bailleys, set aside. Beat butter until smooth.
Coffee & Baileys is one of my favorite flavor combinations. While we’re not big drinkers around here, you can bet we always have a bottle of Baileys in the fridge. We don’t drink it on its own, but it often gets added to hot chocolate, or coffee, or a variety of baked goods.
Cake: Sift dry ingredients together. Beat egg, oil, buttermilk, liqueur, coffee together. Add to the dry ingredients; beat together for about 3 minutes. Pour into greased/floured 10″ springform pan or 9×13 pan. Bake at 350 for 35 to 40 minutues for the springform or 25 to 30 minutes for the 9×13- or until done. Cool.
cup bailey irish cream (or more to taste – I tend to use 1/8 cup!!) AMT. PER SERVING % DAILY VALUE Cake: Sift dry ingredients together.
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