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Chocolate Irish Cream Cake

Cake:

1 (18.25-ounce) package chocolate cake mix
1 (4-ounce) package chocolate instant pudding mix
4 large eggs
1/2 cup Irish cream liqueur
1/2 cup cold water
1/2 cup vegetable oil
1/2 cup slivered almonds (optional)

Filling:
1 1/2 cups cold milk (see Cook's Note)
1/2 cup Irish cream liqueur
1 (4-ounce) package chocolate instant pudding mix
1 (5.2-ounce) package whipped topping mix - (contains 4 envelopes)

Chocolate curls (optional)

1. Preheat oven to 350*F (175*C). Grease and flour two 9-inch round cake pans. Set aside.
2. Combine all cake ingredients together in a large bowl. Blend well, then beat at medium mixer speed for 2 minutes. Pour into prepared pans.
3. Bake for 20 to 25 minutes. Do not over bake. Cool in pans 10 minutes on wire rack. Remove from pans and finish cooling on racks.
4. For filling, combine milk, liqueur, pudding mix and topping mix (use all 4 envelopes) in a deep narrow bottom bowl. Blend well at high speed for 4 minutes, until lightly and fluffy.
5. Split layers in half. Spread one cup filling between each layer and on the top layer. Garnish with chocolate curls, if desired.

Makes 12 servings.

Cook's Note: For more of the Irish cream liqueur flavor in the filling, decrease the amount of cold milk to 1 cup and increase the amount of Irish cream liqueur to 1 cup. A big thank you goes out to Janelle and her guests for this yummy suggestion!

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