replacing 1 1/2 c milk of the 2 cup requirement with irish cream. Sunk horribly. So I ...
took the 1 cup butter and cut to 1/2 cup to help take away some of the fat since the irish cream is made with heavy cream. Still sinks. So I changed...
3 3/4 c all purpose flour in recipe split as 2 c all purpose and 1 3/4 c cake flour and the above changes. Trying to make batter lighter. Still sinks in middle. So my last attempt is ...
half the butter, replaced most milk with irish cream, using all - all purpose flour to strengthen the cake. Flavor is awesome, just keeps sinking. Any other ideas: here is the recipe I'm using.
3 3/4 c Flour
1/2 c butter
2 c sugar
2.5 t baking powder
2.25 t baking soda
dash of salt
2.5 c milk (irish cream and milk)
sifting all dry ingredients, creaming method, alternating wet/dry in 3rds. Help. TIA