Hi Mary. The Chambord can replace an equal amount of the boiling water in the cake batter; I would limit it to 1/4 cup if you go there. In the same vein, you could replace up to 3 tablespoons of the heavy cream in the filling with liqueur. As for the frosting, I'd keep it at 1 tablespoon and replace an equal amount of the milk. The sugar reduction will change the cake's texture somewhat; it will likely be a little less tender, but I don't see any other red flags. Susan

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