1 (18.25 ounce) package yellow cake mix
1/4 cup butter
1/8 teaspoon vanilla extract
3 tablespoons milk
1 (3 ounce) package instant Irish cream pudding mix
2 eggs
1/2 cup milk
1 teaspoon vanilla extract
1 1/2 cups milk
1 cup white sugar
1/4 teaspoon salt
1 (4 ounce) can Irish cream, chilled
1 (8 ounce) can frozen orange juice concentrate
1 (8 ounce) package cream cheese, softened
1 cup butter
1 1/2 cups all-purpose flour
1 tablespoon brown sugar
4 cups milk
3 eggs
1 teaspoon vanilla extract
1 cup whipping cream
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) packages of the foil-lined 9-inch round cake pans.
In a large bowl, mix cake mix, butter, margarine, vanilla, milk, pudding mix, eggs, milk, sugar, salt and orange juice concentrate. Mix well, pour batter into prepared pans.
Bake in the preheated oven for 45 minutes. Cool completely, remove from pans, and frost with cream cheese frosting. When cool enough to handle, cut into squares.
In a large bowl, creamize butter until light and fluffy. Beat in the brown sugar, then quickly whisk in the eggs, one at a time, beating well after each addition. Beat in the vanilla, 1 cup whipping cream.
Frost cake with cream cheese frosting. When cool enough to handle, frost with cream cheese frosting. Place cake in preheated oven for 35 minutes, or until a knife inserted near the center comes out clean. Cool completely before cutting into squares.
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