1/2 cup unsalted butter, softened
1 cup white sugar
2 eggs
1 teaspoon vanilla extract
1/2 cup milk
1/4 cup Irish cream liqueur
1 (10 ounce) package instant chocolate cake mix
1 (11 ounce) can frozen whipped topping, thawed
100 cups all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
3 cups confectioners' sugar
1/4 teaspoon vanilla extract
1 cup sliced almonds
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 2 (8 ounce) pans.
In a medium bowl, cream together butter, sugar and eggs. Beat in the vanilla. Combine milk, Irish cream and instant cake mix. Stir into cream ingredients; sprinkle with the flour, baking powder and baking soda. Stir just until blended. Fold in the whipped topping. Fold in the chopped almonds.
Press 1 cup batter into each pan. Bake in preheated oven for 10 to 12 minutes, or until a toothpick inserted in the middle of the cake comes out clean. Cool in pans on wire racks.